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 light, nutrient-rich lunch featuring tender grilled chicken breast paired with a crisp cabbage slaw and a serving of fluffy quinoa. This dish balances lean protein and fresh vegetables with a zesty, low-fat dressing, perfect for a nourishing midday meal.

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NUTRITION

384kcal
Protein
42.0g
Fat
10.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup grated Carrot

1 tablespoon Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for approximately 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by combining shredded cabbage and grated carrot in a bowl.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, olive oil, lemon juice, and a pinch of salt and pepper to create a light dressing.

  • 5

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 6

    Reheat or prepare your cooked quinoa according to package instructions if not already done.

  • 7

    Assemble the plate with a serving of quinoa, topped with the crunchy cabbage slaw. Slice the grilled chicken breast and arrange it on the side.

  • 8

    Serve immediately and enjoy this balanced, protein-packed 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 light, nutrient-rich lunch featuring tender grilled chicken breast paired with a crisp cabbage slaw and a serving of fluffy quinoa. This dish balances lean protein and fresh vegetables with a zesty, low-fat dressing, perfect for a nourishing midday meal.

NUTRITION

384kcal
Protein
42.0g
Fat
10.4g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup grated Carrot

1 tablespoon Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for approximately 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by combining shredded cabbage and grated carrot in a bowl.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, olive oil, lemon juice, and a pinch of salt and pepper to create a light dressing.

  • 5

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 6

    Reheat or prepare your cooked quinoa according to package instructions if not already done.

  • 7

    Assemble the plate with a serving of quinoa, topped with the crunchy cabbage slaw. Slice the grilled chicken breast and arrange it on the side.

  • 8

    Serve immediately and enjoy this balanced, protein-packed lunch.