Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.4 ounces Chicken Breast (125g); 1/2 cup cooked Quinoa (93g); 1 cup shredded Green Cabbage (89g); 1/4 cup grated Carrot (28g); 1 teaspoon Olive Oil; 1 tablespoon Red Wine Vinegar; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Savor a vibrant, nourishing lunch featuring perfectly grilled chicken breast accompanied by a refreshing crunchy cabbage slaw and a side of fluffy quinoa. The dish balances savory grilled protein with crisp vegetables and a light olive oil dressing, delivering a meal that is both satisfying and well-suited to your fitness goals.

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NUTRITION

Protein

43.9g

Fat

11g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast (125g)

1/2 cup cooked Quinoa (93g)

1 cup shredded Green Cabbage (89g)

1/4 cup grated Carrot (28g)

1 teaspoon Olive Oil

1 tablespoon Red Wine Vinegar

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side until the chicken reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.
3
In a bowl, combine the shredded cabbage and grated carrot.
4
Drizzle the olive oil and red wine vinegar over the slaw, and toss to evenly coat. Season with a pinch of salt and pepper to taste.
5
Prepare the quinoa as per package instructions if not already cooked, and fluff with a fork.
6
Plate the quinoa, top it with sliced grilled chicken, and serve the crunchy cabbage slaw on the side.
7
Enjoy your balanced and satisfying lunch!