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

Savor a light yet satisfying lunch featuring tender grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a hearty serving of nutty quinoa. This dish offers an invigorating mix of textures and flavors, accented with a touch of lemon and olive oil to elevate the natural freshness of the vegetables.

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NUTRITION

413kcal
Protein
41.3g
Fat
11.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.67 cup Cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes on each side or until the internal temperature reaches 165°F, then let it rest for a couple of minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage and carrots.

  • 5

    Whisk together olive oil, lemon juice, salt, and pepper, then drizzle over the cabbage mixture and toss to coat evenly.

  • 6

    Plate the sliced grilled chicken alongside the prepared quinoa and top with a generous serving of the crunchy cabbage slaw.

  • 7

    Serve immediately and enjoy a refreshing, balanced 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

Savor a light yet satisfying lunch featuring tender grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a hearty serving of nutty quinoa. This dish offers an invigorating mix of textures and flavors, accented with a touch of lemon and olive oil to elevate the natural freshness of the vegetables.

NUTRITION

413kcal
Protein
41.3g
Fat
11.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.67 cup Cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes on each side or until the internal temperature reaches 165°F, then let it rest for a couple of minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage and carrots.

  • 5

    Whisk together olive oil, lemon juice, salt, and pepper, then drizzle over the cabbage mixture and toss to coat evenly.

  • 6

    Plate the sliced grilled chicken alongside the prepared quinoa and top with a generous serving of the crunchy cabbage slaw.

  • 7

    Serve immediately and enjoy a refreshing, balanced lunch.