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 this light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a zesty crunchy cabbage slaw and a side of fluffy quinoa. The dish combines lean protein and wholesome grains with a refreshing vegetable medley, making it ideal for a balanced, clean-eating meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

411kcal
Protein
43.4g
Fat
15g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F, then let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a medium bowl, combine the shredded cabbage and carrots. Drizzle the olive oil and apple cider vinegar over the vegetables, and toss well. Season with salt and pepper to taste.

  • 5

    Serve the sliced grilled chicken on a plate with a side of quinoa and a generous portion of the crunchy cabbage slaw.

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 this light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a zesty crunchy cabbage slaw and a side of fluffy quinoa. The dish combines lean protein and wholesome grains with a refreshing vegetable medley, making it ideal for a balanced, clean-eating meal.

NUTRITION

411kcal
Protein
43.4g
Fat
15g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until it reaches an internal temperature of 165°F, then let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a medium bowl, combine the shredded cabbage and carrots. Drizzle the olive oil and apple cider vinegar over the vegetables, and toss well. Season with salt and pepper to taste.

  • 5

    Serve the sliced grilled chicken on a plate with a side of quinoa and a generous portion of the crunchy cabbage slaw.