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 vibrant, well-balanced lunch featuring tender grilled chicken breast paired with fluffy quinoa and a refreshing crunchy cabbage slaw drizzled with a zesty lemon olive oil dressing. This meal is designed to satisfy your palate while aligning perfectly with your macronutrient goals.

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NUTRITION

387kcal
Protein
33.4g
Fat
8.5g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup Shredded Cabbage

1/3 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    If not already prepared, cook quinoa according to package instructions. Measure out 3/4 cup once done.

  • 5

    In a bowl, combine the shredded cabbage and shredded carrot.

  • 6

    Whisk together olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing, then toss the veggies in the dressing.

  • 7

    Plate the meal by placing the quinoa as a base, topping with sliced grilled chicken, and serving the crunchy cabbage slaw on the side.

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 vibrant, well-balanced lunch featuring tender grilled chicken breast paired with fluffy quinoa and a refreshing crunchy cabbage slaw drizzled with a zesty lemon olive oil dressing. This meal is designed to satisfy your palate while aligning perfectly with your macronutrient goals.

NUTRITION

387kcal
Protein
33.4g
Fat
8.5g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup Shredded Cabbage

1/3 cup Shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    If not already prepared, cook quinoa according to package instructions. Measure out 3/4 cup once done.

  • 5

    In a bowl, combine the shredded cabbage and shredded carrot.

  • 6

    Whisk together olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing, then toss the veggies in the dressing.

  • 7

    Plate the meal by placing the quinoa as a base, topping with sliced grilled chicken, and serving the crunchy cabbage slaw on the side.