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 yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and nutty quinoa. The vibrant flavors of fresh cabbage, carrot, and red bell pepper, gently tossed in a hint of olive oil and a squeeze of lemon, complement the tender chicken and fluffy quinoa, making for a balanced and delicious meal.

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NUTRITION

416kcal
Protein
38.2g
Fat
11.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

110 grams Chicken Breast

2/3 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 5-7 minutes per side until fully cooked and juices run clear.

  • 4

    Meanwhile, in a bowl, combine shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    In a small jar, whisk together olive oil and lemon juice, then drizzle over the slaw. Toss to coat evenly.

  • 6

    Prepare quinoa according to package instructions if not already cooked; typically simmer in water for about 15 minutes until fluffy.

  • 7

    Plate the grilled chicken breast alongside a serving of quinoa and top the quinoa with a generous helping of crunchy cabbage slaw.

  • 8

    Enjoy your balanced and refreshing 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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and nutty quinoa. The vibrant flavors of fresh cabbage, carrot, and red bell pepper, gently tossed in a hint of olive oil and a squeeze of lemon, complement the tender chicken and fluffy quinoa, making for a balanced and delicious meal.

NUTRITION

416kcal
Protein
38.2g
Fat
11.3g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

110 grams Chicken Breast

2/3 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1/4 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

    Grill the chicken for about 5-7 minutes per side until fully cooked and juices run clear.

  • 4

    Meanwhile, in a bowl, combine shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    In a small jar, whisk together olive oil and lemon juice, then drizzle over the slaw. Toss to coat evenly.

  • 6

    Prepare quinoa according to package instructions if not already cooked; typically simmer in water for about 15 minutes until fluffy.

  • 7

    Plate the grilled chicken breast alongside a serving of quinoa and top the quinoa with a generous helping of crunchy cabbage slaw.

  • 8

    Enjoy your balanced and refreshing lunch!