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 delightful lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of nutty quinoa. The smoky, perfectly grilled chicken meets the crisp, tangy slaw dressed in a light lemon vinaigrette, while the quinoa adds heartiness and a slight chew for a balanced, satisfying meal.

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NUTRITION

462kcal
Protein
44.7g
Fat
20.1g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1/4 cup Thin-sliced Red Bell Pepper

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

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. Grill for 6-7 minutes per side or until fully cooked, with an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    Prepare the quinoa following package instructions if not already cooked. Fluff with a fork once cooked.

  • 4

    In a bowl, combine shredded cabbage, shredded carrot, and thin-sliced red bell pepper.

  • 5

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

  • 6

    Drizzle the dressing over the vegetable mixture and toss until evenly coated.

  • 7

    Plate the dish by laying a serving of quinoa, topping with sliced grilled chicken, and finishing with a generous helping of the crunchy cabbage slaw.

  • 8

    Enjoy your balanced and delicious lunch!

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 delightful lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a side of nutty quinoa. The smoky, perfectly grilled chicken meets the crisp, tangy slaw dressed in a light lemon vinaigrette, while the quinoa adds heartiness and a slight chew for a balanced, satisfying meal.

NUTRITION

462kcal
Protein
44.7g
Fat
20.1g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1/4 cup Thin-sliced Red Bell Pepper

1 Tbsp Olive Oil

1 Tbsp Lemon Juice

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. Grill for 6-7 minutes per side or until fully cooked, with an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.

  • 3

    Prepare the quinoa following package instructions if not already cooked. Fluff with a fork once cooked.

  • 4

    In a bowl, combine shredded cabbage, shredded carrot, and thin-sliced red bell pepper.

  • 5

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

  • 6

    Drizzle the dressing over the vegetable mixture and toss until evenly coated.

  • 7

    Plate the dish by laying a serving of quinoa, topping with sliced grilled chicken, and finishing with a generous helping of the crunchy cabbage slaw.

  • 8

    Enjoy your balanced and delicious lunch!