Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw and Quinoa

Enjoy a vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a fresh, crunchy slaw and hearty quinoa. This dish marries smoky, tender chicken with a zesty, crisp medley of shredded red cabbage, carrots, and red bell pepper, all lightly dressed with olive oil and lemon. Designed to fuel your day, each bite offers balanced macronutrients and a satisfying mix of textures.

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NUTRITION

463kcal
Protein
43.3g
Fat
11.4g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup shredded Red Cabbage

1 medium Carrot, shredded

1/2 cup julienned Red Bell Pepper

3 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and black pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

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

  • 4

    In a large bowl, combine shredded red cabbage, shredded carrot, and julienned red bell pepper.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, a pinch of salt, and black pepper to create a light dressing.

  • 6

    Pour the dressing over the vegetable slaw and toss until well combined.

  • 7

    To serve, layer the quinoa on a plate, top with sliced grilled chicken, and add a generous portion of the crunchy vegetable slaw on the side.

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw and Quinoa

Enjoy a vibrant, protein-packed lunch featuring perfectly grilled chicken breast paired with a fresh, crunchy slaw and hearty quinoa. This dish marries smoky, tender chicken with a zesty, crisp medley of shredded red cabbage, carrots, and red bell pepper, all lightly dressed with olive oil and lemon. Designed to fuel your day, each bite offers balanced macronutrients and a satisfying mix of textures.

NUTRITION

463kcal
Protein
43.3g
Fat
11.4g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup shredded Red Cabbage

1 medium Carrot, shredded

1/2 cup julienned Red Bell Pepper

3 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and black pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

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

  • 4

    In a large bowl, combine shredded red cabbage, shredded carrot, and julienned red bell pepper.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, a pinch of salt, and black pepper to create a light dressing.

  • 6

    Pour the dressing over the vegetable slaw and toss until well combined.

  • 7

    To serve, layer the quinoa on a plate, top with sliced grilled chicken, and add a generous portion of the crunchy vegetable slaw on the side.