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

Savor a light yet protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw tossed in a tangy Greek yogurt dressing, and served alongside nutty, fluffy quinoa. This dish is vibrant, balanced, and an ideal complement to your active lifestyle.

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NUTRITION

460kcal
Protein
54.5g
Fat
9.1g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup shredded Cabbage

1 small diced Carrot

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

1/2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

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

  • 3

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

  • 4

    In a separate small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, and olive oil. Season lightly with salt and pepper.

  • 5

    Pour the dressing over the slaw and toss until evenly coated.

  • 6

    To serve, place the cooked quinoa on the plate, top with sliced grilled chicken, and add 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

Savor a light yet protein-packed lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw tossed in a tangy Greek yogurt dressing, and served alongside nutty, fluffy quinoa. This dish is vibrant, balanced, and an ideal complement to your active lifestyle.

NUTRITION

460kcal
Protein
54.5g
Fat
9.1g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup shredded Cabbage

1 small diced Carrot

1/4 cup Nonfat Greek Yogurt

1 tbsp Fresh Lemon Juice

1/2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper.

  • 2

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

  • 3

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

  • 4

    In a separate small bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, and olive oil. Season lightly with salt and pepper.

  • 5

    Pour the dressing over the slaw and toss until evenly coated.

  • 6

    To serve, place the cooked quinoa on the plate, top with sliced grilled chicken, and add a generous serving of the crunchy cabbage slaw on the side.