YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Savor this bright and balanced lunch featuring a juicy grilled chicken breast served over a fluffy bed of quinoa, paired with a vibrant, crunchy cabbage slaw tossed in a zesty lemon olive oil dressing. The flavors and textures come together for a meal that's as nutritious as it is satisfying.
INGREDIENTS
4.5 ounces Chicken Breast
1/2 cup Cooked Quinoa
1 cup Shredded Cabbage
1 teaspoon Olive Oil
1 teaspoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt and pepper. Optionally add any additional herbs or spices you prefer.
Grill the chicken breast for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the quinoa if not already cooked.
In a bowl, combine the shredded cabbage with olive oil, lemon juice, and a pinch of salt and pepper to create a vibrant slaw.
Plate the dish by placing the cooked quinoa as a base, topping with the cabbage slaw, and then slicing the grilled chicken breast and laying it over.
Serve immediately and enjoy your balanced and nutritious lunch.