YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Enjoy a refreshing and balanced lunch featuring lean grilled chicken breast paired with a vibrant, crunchy cabbage slaw and herbed quinoa. This dish delivers a satisfying mix of textures and flavors, from the smoky char of the chicken to the zesty, crisp slaw, all harmonized by the nutty, tender quinoa.
INGREDIENTS
4 oz Chicken Breast
0.75 cup cooked Quinoa
1 cup shredded Green Cabbage
0.25 cup shredded Carrot
1 teaspoon Olive Oil
1 tablespoon Lime Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Pat the chicken breast dry and season with salt and pepper on both sides.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Meanwhile, in a mixing bowl, combine the shredded cabbage and carrot.
In a small bowl, whisk together the olive oil, lime juice, a pinch of salt, and pepper to form a light dressing.
Pour the dressing over the slaw and toss until well combined.
If the quinoa isn’t already prepared, cook it according to package instructions and measure out 0.75 cup cooked.
Plate the dish by laying a bed of quinoa, topping it with the cabbage slaw, and arranging the sliced grilled chicken on top.
Serve immediately and enjoy your balanced, flavorful lunch.