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 delightful and balanced lunch featuring tender grilled chicken breast served with a refreshing crunchy cabbage slaw tossed in a zesty lemon-olive oil dressing, alongside a bed of fluffy quinoa. This meal delivers a satisfying blend of lean protein, whole grains, and fresh vegetables with a burst of citrus flavor.

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NUTRITION

414kcal
Protein
36.3g
Fat
14.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Grated Carrot

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

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

  • 3

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

  • 4

    Meanwhile, in a bowl, combine shredded cabbage and grated carrot.

  • 5

    In a small container, whisk together lemon juice and olive oil to form a light dressing.

  • 6

    Toss the cabbage and carrot mixture with the dressing until evenly coated.

  • 7

    Heat cooked quinoa if needed or serve at room temperature.

  • 8

    Plate the grilled chicken alongside a serving of quinoa and top with a generous portion of the crunchy cabbage slaw.

  • 9

    Serve immediately and enjoy your nutritious 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

Enjoy a delightful and balanced lunch featuring tender grilled chicken breast served with a refreshing crunchy cabbage slaw tossed in a zesty lemon-olive oil dressing, alongside a bed of fluffy quinoa. This meal delivers a satisfying blend of lean protein, whole grains, and fresh vegetables with a burst of citrus flavor.

NUTRITION

414kcal
Protein
36.3g
Fat
14.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Grated Carrot

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

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

  • 3

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

  • 4

    Meanwhile, in a bowl, combine shredded cabbage and grated carrot.

  • 5

    In a small container, whisk together lemon juice and olive oil to form a light dressing.

  • 6

    Toss the cabbage and carrot mixture with the dressing until evenly coated.

  • 7

    Heat cooked quinoa if needed or serve at room temperature.

  • 8

    Plate the grilled chicken alongside a serving of quinoa and top with a generous portion of the crunchy cabbage slaw.

  • 9

    Serve immediately and enjoy your nutritious lunch.