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 light and vibrant lunch featuring perfectly grilled chicken breast accompanied by a refreshing, crunchy cabbage slaw and a serving of fluffy quinoa. The meal balances lean protein with crisp vegetables and a hint of citrusy dressing for a satisfying, nutritious bite.

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NUTRITION

395kcal
Protein
42.5g
Fat
11g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/4 cup cooked Quinoa

1 cup shredded Cabbage

1/4 cup shredded Carrot

1/4 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Optionally, add other herbs or garlic if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    Drizzle the olive oil and lemon juice over the slaw, and season with salt and pepper. Toss well to coat all the vegetables evenly.

  • 6

    Serve the sliced grilled chicken on a bed of quinoa with a generous serving of the crunchy cabbage slaw on the side.

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 light and vibrant lunch featuring perfectly grilled chicken breast accompanied by a refreshing, crunchy cabbage slaw and a serving of fluffy quinoa. The meal balances lean protein with crisp vegetables and a hint of citrusy dressing for a satisfying, nutritious bite.

NUTRITION

395kcal
Protein
42.5g
Fat
11g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/4 cup cooked Quinoa

1 cup shredded Cabbage

1/4 cup shredded Carrot

1/4 cup diced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Optionally, add other herbs or garlic if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    Drizzle the olive oil and lemon juice over the slaw, and season with salt and pepper. Toss well to coat all the vegetables evenly.

  • 6

    Serve the sliced grilled chicken on a bed of quinoa with a generous serving of the crunchy cabbage slaw on the side.