Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw and Quinoa

Enjoy a light yet satisfying lunch featuring a beautifully grilled chicken breast paired with a vibrant, crunchy slaw and a side of nutty quinoa. The fresh cabbage and carrots in the slaw provide a delightful texture contrast to the tender chicken and fluffy quinoa, all tied together with a zesty olive oil dressing.

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NUTRITION

438kcal
Protein
40.4g
Fat
19.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the shredded cabbage and carrots.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.

  • 7

    Pour the dressing over the slaw and toss to coat evenly.

  • 8

    Plate the chicken breast alongside the quinoa and top with a generous serving of crunchy slaw.

  • 9

    Serve immediately and enjoy a refreshing, protein-packed lunch.

Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw and Quinoa

Enjoy a light yet satisfying lunch featuring a beautifully grilled chicken breast paired with a vibrant, crunchy slaw and a side of nutty quinoa. The fresh cabbage and carrots in the slaw provide a delightful texture contrast to the tender chicken and fluffy quinoa, all tied together with a zesty olive oil dressing.

NUTRITION

438kcal
Protein
40.4g
Fat
19.7g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the shredded cabbage and carrots.

  • 6

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.

  • 7

    Pour the dressing over the slaw and toss to coat evenly.

  • 8

    Plate the chicken breast alongside the quinoa and top with a generous serving of crunchy slaw.

  • 9

    Serve immediately and enjoy a refreshing, protein-packed lunch.