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 well-balanced lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. This dish is light yet satisfying, boasting a harmonious merge of textures and flavors with a hint of tang from the slaw dressing.

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NUTRITION

380kcal
Protein
40.8g
Fat
10.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Shredded Green Cabbage

1 medium Carrot, shredded

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt & 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.

  • 3

    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.

  • 4

    Meanwhile, in a large bowl, combine the shredded green cabbage and shredded carrot.

  • 5

    In a small bowl, mix together the olive oil and apple cider vinegar. Drizzle over the cabbage and carrot mixture; toss well to evenly coat.

  • 6

    To serve, place the cooked quinoa on a plate, layer on the crunchy cabbage slaw, and top with sliced grilled chicken breast.

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 well-balanced lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. This dish is light yet satisfying, boasting a harmonious merge of textures and flavors with a hint of tang from the slaw dressing.

NUTRITION

380kcal
Protein
40.8g
Fat
10.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Shredded Green Cabbage

1 medium Carrot, shredded

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    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.

  • 4

    Meanwhile, in a large bowl, combine the shredded green cabbage and shredded carrot.

  • 5

    In a small bowl, mix together the olive oil and apple cider vinegar. Drizzle over the cabbage and carrot mixture; toss well to evenly coat.

  • 6

    To serve, place the cooked quinoa on a plate, layer on the crunchy cabbage slaw, and top with sliced grilled chicken breast.