Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a vibrant, healthy lunch featuring perfectly grilled chicken breast paired with a zesty crunchy cabbage slaw and a serving of fluffy quinoa. This dish offers tender, smoky chicken complemented by a refreshing slaw dressed in a light lemon-olive oil vinaigrette, balanced with the nutty flavor of quinoa.

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NUTRITION

389kcal
Protein
41.1g
Fat
10.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup shredded Green Cabbage

0.75 cup cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken breast for about 5-6 minutes on each side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the crunchy cabbage slaw by combining the shredded cabbage in a bowl with lemon juice, olive oil, and a pinch of salt and pepper. Toss well to evenly coat.

  • 5

    Reheat or fluff the cooked quinoa if necessary.

  • 6

    Plate the dish by placing a serving of quinoa on the plate, top with a generous portion of the cabbage slaw, and slice the grilled chicken breast to arrange on the side.

  • 7

    Serve warm and enjoy your balanced, nutritious lunch.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a vibrant, healthy lunch featuring perfectly grilled chicken breast paired with a zesty crunchy cabbage slaw and a serving of fluffy quinoa. This dish offers tender, smoky chicken complemented by a refreshing slaw dressed in a light lemon-olive oil vinaigrette, balanced with the nutty flavor of quinoa.

NUTRITION

389kcal
Protein
41.1g
Fat
10.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup shredded Green Cabbage

0.75 cup cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken breast for about 5-6 minutes on each side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, prepare the crunchy cabbage slaw by combining the shredded cabbage in a bowl with lemon juice, olive oil, and a pinch of salt and pepper. Toss well to evenly coat.

  • 5

    Reheat or fluff the cooked quinoa if necessary.

  • 6

    Plate the dish by placing a serving of quinoa on the plate, top with a generous portion of the cabbage slaw, and slice the grilled chicken breast to arrange on the side.

  • 7

    Serve warm and enjoy your balanced, nutritious lunch.