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 lean, nutrient-packed lunch featuring succulent grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a side of fluffy quinoa. This dish brings together a harmonious balance of protein, fiber, and a touch of healthy fats, making it a delicious, clean-eating option for your midday meal.

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NUTRITION

397kcal
Protein
42.9g
Fat
14.3g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (128g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (27g)

1/3 cup cooked Quinoa (60g)

2 teaspoons Olive Oil (10g)

1 tablespoon Lemon Juice (15g)

Seasonings (Salt, Pepper, Garlic Powder) 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, pepper, and garlic powder. Drizzle a tiny bit of olive oil to keep it from sticking.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, set it aside to rest briefly before slicing.

  • 4

    In a large bowl, combine the shredded cabbage and carrot. Add lemon juice and the remaining olive oil, then toss to evenly coat.

  • 5

    Prepare the quinoa if not already done. Warm it slightly if desired, or serve at room temperature.

  • 6

    Serve the sliced grilled chicken on a bed of crunchy slaw with a side of fluffy quinoa. Enjoy this fresh and balanced meal!

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 lean, nutrient-packed lunch featuring succulent grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a side of fluffy quinoa. This dish brings together a harmonious balance of protein, fiber, and a touch of healthy fats, making it a delicious, clean-eating option for your midday meal.

NUTRITION

397kcal
Protein
42.9g
Fat
14.3g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (128g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (27g)

1/3 cup cooked Quinoa (60g)

2 teaspoons Olive Oil (10g)

1 tablespoon Lemon Juice (15g)

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder. Drizzle a tiny bit of olive oil to keep it from sticking.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, set it aside to rest briefly before slicing.

  • 4

    In a large bowl, combine the shredded cabbage and carrot. Add lemon juice and the remaining olive oil, then toss to evenly coat.

  • 5

    Prepare the quinoa if not already done. Warm it slightly if desired, or serve at room temperature.

  • 6

    Serve the sliced grilled chicken on a bed of crunchy slaw with a side of fluffy quinoa. Enjoy this fresh and balanced meal!