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 refreshing and satisfying lunch featuring lean grilled chicken breast paired with a crunchy, tangy cabbage slaw and light, nutrient-packed quinoa. This dish offers a delightful balance of textures and bright flavors to keep you energized without feeling weighed down.

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NUTRITION

397kcal
Protein
36.4g
Fat
13g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

120 grams Chicken Breast

1/2 cup Cooked Quinoa (approx. 92 g)

1 cup Shredded Cabbage (approx. 89 g)

1.5 tsp Extra Virgin Olive Oil (approx. 7 g)

1 tbsp Lemon Juice (approx. 15 g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Pat the chicken breast dry and season with a pinch of salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and nicely charred. Once cooked, let it rest for 5 minutes before slicing.

  • 4

    In a mixing bowl, combine the shredded cabbage with lemon juice, extra virgin olive oil, a pinch of salt, and pepper. Toss well to coat the cabbage evenly.

  • 5

    Plating: Arrange a portion of cooked quinoa on the plate, top with a generous serving of the crunchy cabbage slaw, and place the sliced grilled chicken breast on top.

  • 6

    Serve immediately and enjoy your nutritious, flavorful 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 refreshing and satisfying lunch featuring lean grilled chicken breast paired with a crunchy, tangy cabbage slaw and light, nutrient-packed quinoa. This dish offers a delightful balance of textures and bright flavors to keep you energized without feeling weighed down.

NUTRITION

397kcal
Protein
36.4g
Fat
13g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

120 grams Chicken Breast

1/2 cup Cooked Quinoa (approx. 92 g)

1 cup Shredded Cabbage (approx. 89 g)

1.5 tsp Extra Virgin Olive Oil (approx. 7 g)

1 tbsp Lemon Juice (approx. 15 g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Pat the chicken breast dry and season with a pinch of salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and nicely charred. Once cooked, let it rest for 5 minutes before slicing.

  • 4

    In a mixing bowl, combine the shredded cabbage with lemon juice, extra virgin olive oil, a pinch of salt, and pepper. Toss well to coat the cabbage evenly.

  • 5

    Plating: Arrange a portion of cooked quinoa on the plate, top with a generous serving of the crunchy cabbage slaw, and place the sliced grilled chicken breast on top.

  • 6

    Serve immediately and enjoy your nutritious, flavorful lunch.