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 bright and refreshing lunch featuring a perfectly grilled chicken breast paired with a crunchy cabbage slaw and a small portion of fluffy quinoa. The delicate smokiness of the chicken blends beautifully with the crisp, tangy slaw and the nutty flavor of quinoa, making for a balanced, satisfying meal.

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NUTRITION

382kcal
Protein
46.7g
Fat
10.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1/3 cup cooked Quinoa (~58g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (24g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

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

  • 4

    In a mixing bowl, combine the shredded cabbage and carrots.

  • 5

    Whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing, then toss it with the cabbage and carrots until well coated.

  • 6

    Prepare the quinoa as per package instructions if not already cooked, then measure out about 1/3 cup.

  • 7

    Plate the sliced chicken breast alongside the quinoa and a generous serving of the crunchy cabbage slaw. Serve warm or at room temperature.

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 bright and refreshing lunch featuring a perfectly grilled chicken breast paired with a crunchy cabbage slaw and a small portion of fluffy quinoa. The delicate smokiness of the chicken blends beautifully with the crisp, tangy slaw and the nutty flavor of quinoa, making for a balanced, satisfying meal.

NUTRITION

382kcal
Protein
46.7g
Fat
10.5g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

1/3 cup cooked Quinoa (~58g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (24g)

1 tsp Olive Oil (4.5g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

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

  • 4

    In a mixing bowl, combine the shredded cabbage and carrots.

  • 5

    Whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing, then toss it with the cabbage and carrots until well coated.

  • 6

    Prepare the quinoa as per package instructions if not already cooked, then measure out about 1/3 cup.

  • 7

    Plate the sliced chicken breast alongside the quinoa and a generous serving of the crunchy cabbage slaw. Serve warm or at room temperature.