YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw
Savor a balanced lunch featuring lean, perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw. The medley of shredded cabbage, carrots, and red bell pepper is lightly tossed in a zesty lemon-olive oil dressing, and served alongside a bed of fluffy quinoa. This dish not only delights the palate with bright, crisp textures and tangy notes, but it also fits seamlessly into your specific protein and calorie goals.
INGREDIENTS
4 oz Grilled Chicken Breast
1 cup shredded Green Cabbage
1/2 medium Carrot, shredded
1/4 cup julienned Red Bell Pepper
1 tsp Extra Virgin Olive Oil
1/2 cup Cooked Quinoa
1 tbsp Fresh Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt and pepper. Grill for approximately 6-7 minutes on each side until fully cooked and internal temperature reaches 165°F. Once done, let it rest briefly and then slice.
In a large bowl, combine the shredded cabbage, shredded carrot, and julienned red bell pepper.
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper to create a light dressing.
Pour the dressing over the vegetables and toss gently to ensure even coating.
Plate the dish by placing the prepared quinoa on one side, topping with the crunchy cabbage slaw, and arranging the sliced grilled chicken breast alongside.
Serve immediately and enjoy your nutritious lunch!