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 and refreshing lunch featuring perfectly grilled chicken breast served alongside a vibrant crunchy cabbage slaw and a side of fluffy quinoa. The dish boasts a balance of textures and flavors with tender, juicy chicken, crisp vegetables, and a zesty olive oil-lemon dressing.

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NUTRITION

404kcal
Protein
43.5g
Fat
11.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

1/4 cup finely sliced Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear. Allow to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the shredded red cabbage, shredded carrot, and sliced red bell pepper.

  • 6

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing. Drizzle the dressing over the cabbage mix and toss to combine.

  • 7

    Plate the chicken slices alongside a serving of quinoa and a generous portion of the crunchy cabbage slaw, then serve immediately.

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 and refreshing lunch featuring perfectly grilled chicken breast served alongside a vibrant crunchy cabbage slaw and a side of fluffy quinoa. The dish boasts a balance of textures and flavors with tender, juicy chicken, crisp vegetables, and a zesty olive oil-lemon dressing.

NUTRITION

404kcal
Protein
43.5g
Fat
11.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Red Cabbage

1/4 cup shredded Carrot

1/4 cup finely sliced Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear. Allow to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the shredded red cabbage, shredded carrot, and sliced red bell pepper.

  • 6

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing. Drizzle the dressing over the cabbage mix and toss to combine.

  • 7

    Plate the chicken slices alongside a serving of quinoa and a generous portion of the crunchy cabbage slaw, then serve immediately.