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 and balanced lunch featuring lean grilled chicken breast paired with a crisp cabbage slaw dressed in a zesty lemon-olive oil vinaigrette, served alongside fluffy quinoa. The dish is light yet satisfying, offering a mix of textures and fresh flavors that make every bite both nutritious and delicious.

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NUTRITION

443kcal
Protein
44.4g
Fat
11.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup dry Quinoa (~50g)

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1 tsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the 4 oz chicken breast with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side until it is fully cooked and has marked grill lines.

  • 4

    While the chicken is grilling, rinse 1/3 cup of dry quinoa under cold water. Add it to a saucepan with water (using a 2:1 water-to-quinoa ratio) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until all the water is absorbed. Fluff with a fork.

  • 5

    In a bowl, combine 1 cup shredded green cabbage and 1/2 shredded medium carrot.

  • 6

    Prepare the dressing by whisking together 1 tsp extra-virgin olive oil, 1 tbsp lemon juice, and a pinch each of salt and pepper. Pour over the cabbage and carrot mixture and toss well.

  • 7

    Slice the grilled chicken breast and serve it alongside the quinoa and the crunchy cabbage slaw.

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 and balanced lunch featuring lean grilled chicken breast paired with a crisp cabbage slaw dressed in a zesty lemon-olive oil vinaigrette, served alongside fluffy quinoa. The dish is light yet satisfying, offering a mix of textures and fresh flavors that make every bite both nutritious and delicious.

NUTRITION

443kcal
Protein
44.4g
Fat
11.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup dry Quinoa (~50g)

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1 tsp Extra-Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the 4 oz chicken breast with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side until it is fully cooked and has marked grill lines.

  • 4

    While the chicken is grilling, rinse 1/3 cup of dry quinoa under cold water. Add it to a saucepan with water (using a 2:1 water-to-quinoa ratio) and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until all the water is absorbed. Fluff with a fork.

  • 5

    In a bowl, combine 1 cup shredded green cabbage and 1/2 shredded medium carrot.

  • 6

    Prepare the dressing by whisking together 1 tsp extra-virgin olive oil, 1 tbsp lemon juice, and a pinch each of salt and pepper. Pour over the cabbage and carrot mixture and toss well.

  • 7

    Slice the grilled chicken breast and serve it alongside the quinoa and the crunchy cabbage slaw.