Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a fresh and flavorful lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by shredded carrots, red bell pepper, and a light, tangy dressing with Greek yogurt and olive oil. A touch of quinoa adds a nutty texture and extra substance, creating a satisfying meal that balances lean protein, crisp veggies, and wholesome grains.

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NUTRITION

389kcal
Protein
43g
Fat
12g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Shredded Red Cabbage

1/2 cup Shredded Carrots

1/2 cup Sliced Red Bell Pepper

2 tbsp Plain Nonfat Greek Yogurt

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1/4 cup Cooked Quinoa

Seasonings (Salt, Pepper, Cumin, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, cumin, and garlic powder.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    In a large bowl, combine the shredded red cabbage, shredded carrots, and sliced red bell pepper.

  • 5

    In a small bowl, whisk together the Greek yogurt, olive oil, lime juice, and a pinch of salt and pepper.

  • 6

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

  • 7

    Mix in the cooked quinoa to the slaw for added texture and nutrition.

  • 8

    Slice the grilled chicken and serve atop or alongside the crunchy cabbage slaw.

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a fresh and flavorful lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by shredded carrots, red bell pepper, and a light, tangy dressing with Greek yogurt and olive oil. A touch of quinoa adds a nutty texture and extra substance, creating a satisfying meal that balances lean protein, crisp veggies, and wholesome grains.

NUTRITION

389kcal
Protein
43g
Fat
12g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Shredded Red Cabbage

1/2 cup Shredded Carrots

1/2 cup Sliced Red Bell Pepper

2 tbsp Plain Nonfat Greek Yogurt

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1/4 cup Cooked Quinoa

Seasonings (Salt, Pepper, Cumin, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, cumin, and garlic powder.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    In a large bowl, combine the shredded red cabbage, shredded carrots, and sliced red bell pepper.

  • 5

    In a small bowl, whisk together the Greek yogurt, olive oil, lime juice, and a pinch of salt and pepper.

  • 6

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

  • 7

    Mix in the cooked quinoa to the slaw for added texture and nutrition.

  • 8

    Slice the grilled chicken and serve atop or alongside the crunchy cabbage slaw.