Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a protein-packed, light lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. This dish brings together tender, grilled chicken and a medley of crisp veggies tossed in a tangy lemon-olive oil dressing, accentuated by a side of fluffy quinoa for a balanced finish.

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NUTRITION

378kcal
Protein
44.2g
Fat
10.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

100g Green Cabbage

50g Carrot

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1/3 cup Cooked Quinoa

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 lightly with salt and pepper.

  • 3

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

  • 4

    In a large bowl, combine shredded green cabbage, thinly sliced carrot, and diced red bell pepper.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss to ensure an even coat.

  • 7

    Plate the sliced grilled chicken alongside a generous serving of crunchy cabbage slaw and a side of cooked quinoa.

  • 8

    Serve immediately and enjoy your balanced, nutritious lunch.

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a protein-packed, light lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. This dish brings together tender, grilled chicken and a medley of crisp veggies tossed in a tangy lemon-olive oil dressing, accentuated by a side of fluffy quinoa for a balanced finish.

NUTRITION

378kcal
Protein
44.2g
Fat
10.5g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

100g Green Cabbage

50g Carrot

50g Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1/3 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

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

  • 4

    In a large bowl, combine shredded green cabbage, thinly sliced carrot, and diced red bell pepper.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss to ensure an even coat.

  • 7

    Plate the sliced grilled chicken alongside a generous serving of crunchy cabbage slaw and a side of cooked quinoa.

  • 8

    Serve immediately and enjoy your balanced, nutritious lunch.