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 fresh and satisfying lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw and fluffy quinoa. This meal balances lean protein and wholesome carbs with a zesty, light dressing, making it a delicious, nutrient‐rich option for your mid-day refuel.

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NUTRITION

390kcal
Protein
42.1g
Fat
10.5g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, Skinless

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 small Shredded Carrot

1 tbsp Plain Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the 4 oz chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions. Once cooked, measure out 1/2 cup and set aside.

  • 5

    In a bowl, combine the shredded green cabbage and shredded carrot.

  • 6

    In a small bowl, whisk together 1 tablespoon of plain nonfat Greek yogurt, 1 teaspoon of extra virgin olive oil, and 1 teaspoon of fresh lemon juice. Adjust seasoning with salt and pepper to taste.

  • 7

    Pour the dressing over the cabbage and carrot mixture, and toss until evenly coated to create a crunchy slaw.

  • 8

    Plate the dish by placing the cooked quinoa as a base, topping it with the sliced grilled chicken, and serving the crunchy cabbage slaw on the side.

  • 9

    Enjoy your balanced, protein-packed 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

Enjoy a fresh and satisfying lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw and fluffy quinoa. This meal balances lean protein and wholesome carbs with a zesty, light dressing, making it a delicious, nutrient‐rich option for your mid-day refuel.

NUTRITION

390kcal
Protein
42.1g
Fat
10.5g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, Skinless

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 small Shredded Carrot

1 tbsp Plain Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the 4 oz chicken breast lightly with salt, pepper, and your favorite herbs.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions. Once cooked, measure out 1/2 cup and set aside.

  • 5

    In a bowl, combine the shredded green cabbage and shredded carrot.

  • 6

    In a small bowl, whisk together 1 tablespoon of plain nonfat Greek yogurt, 1 teaspoon of extra virgin olive oil, and 1 teaspoon of fresh lemon juice. Adjust seasoning with salt and pepper to taste.

  • 7

    Pour the dressing over the cabbage and carrot mixture, and toss until evenly coated to create a crunchy slaw.

  • 8

    Plate the dish by placing the cooked quinoa as a base, topping it with the sliced grilled chicken, and serving the crunchy cabbage slaw on the side.

  • 9

    Enjoy your balanced, protein-packed lunch!