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

Savor the simplicity of juicy grilled chicken paired with a fresh, crunchy cabbage slaw accented by a light olive oil dressing, quinoa, and a hint of creamy avocado. This balanced dish is perfect for a satisfying lunch that delights your taste buds and fuels your body.

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NUTRITION

446kcal
Protein
43.9g
Fat
21g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

1/4 cup sliced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1/4 cup cooked Quinoa

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    In a mixing bowl, combine the shredded green cabbage, shredded carrots, and sliced red bell pepper to form the base of your slaw.

  • 5

    Drizzle 2 teaspoons of extra virgin olive oil over the vegetables and toss to evenly coat. Season lightly with salt and pepper.

  • 6

    Gently fold in the cooked quinoa to add a light, nutty texture and extra bulk to the slaw.

  • 7

    Slice the grilled chicken into strips and place on top of the slaw.

  • 8

    Top the dish with slices or small chunks of avocado and a squeeze of fresh lemon juice if desired.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed 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

Savor the simplicity of juicy grilled chicken paired with a fresh, crunchy cabbage slaw accented by a light olive oil dressing, quinoa, and a hint of creamy avocado. This balanced dish is perfect for a satisfying lunch that delights your taste buds and fuels your body.

NUTRITION

446kcal
Protein
43.9g
Fat
21g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

1/4 cup sliced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1/4 cup cooked Quinoa

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    In a mixing bowl, combine the shredded green cabbage, shredded carrots, and sliced red bell pepper to form the base of your slaw.

  • 5

    Drizzle 2 teaspoons of extra virgin olive oil over the vegetables and toss to evenly coat. Season lightly with salt and pepper.

  • 6

    Gently fold in the cooked quinoa to add a light, nutty texture and extra bulk to the slaw.

  • 7

    Slice the grilled chicken into strips and place on top of the slaw.

  • 8

    Top the dish with slices or small chunks of avocado and a squeeze of fresh lemon juice if desired.

  • 9

    Serve immediately and enjoy your balanced, nutrient-packed lunch.