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 lean grilled chicken breast paired with a fresh, crunchy cabbage slaw and a side of light, fluffy quinoa. This dish brings a harmonious balance of textures and flavors, with a hint of citrus and seasoned perfection that makes every bite both nutritious and delicious.

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NUTRITION

406kcal
Protein
42.5g
Fat
11.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

130 grams Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

1 tsp Garlic Powder

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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 for about 6-7 minutes per side, until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package directions; typically, bring water to a boil, add the quinoa, reduce heat, and simmer for about 15 minutes.

  • 5

    In a mixing bowl, combine shredded cabbage and shredded carrot. Drizzle with olive oil and lemon juice, then toss to evenly coat. Season lightly with salt and pepper.

  • 6

    Plate a serving of quinoa alongside the cabbage slaw and top with slices of grilled chicken. Enjoy while warm.

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 lean grilled chicken breast paired with a fresh, crunchy cabbage slaw and a side of light, fluffy quinoa. This dish brings a harmonious balance of textures and flavors, with a hint of citrus and seasoned perfection that makes every bite both nutritious and delicious.

NUTRITION

406kcal
Protein
42.5g
Fat
11.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

130 grams Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

1 tsp Garlic Powder

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 for about 6-7 minutes per side, until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the quinoa according to package directions; typically, bring water to a boil, add the quinoa, reduce heat, and simmer for about 15 minutes.

  • 5

    In a mixing bowl, combine shredded cabbage and shredded carrot. Drizzle with olive oil and lemon juice, then toss to evenly coat. Season lightly with salt and pepper.

  • 6

    Plate a serving of quinoa alongside the cabbage slaw and top with slices of grilled chicken. Enjoy while warm.