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 light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of fluffy quinoa. The fresh lemon dressing brightens the dish, making it a delicious meal that is both nutritious and well-balanced for your mid-day energy boost.

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NUTRITION

410kcal
Protein
40.4g
Fat
11.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

110 grams Chicken Breast

0.75 cup Cooked Quinoa (~130g)

1 cup Shredded Green Cabbage (89g)

0.5 medium Shredded Carrot (30g)

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Meanwhile, in a bowl, combine the shredded green cabbage and shredded carrot.

  • 4

    In a small bowl, whisk together olive oil, fresh lemon juice, a pinch of salt, and pepper to create a light dressing.

  • 5

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 6

    Heat the cooked quinoa if desired or serve at room temperature.

  • 7

    Slice the grilled chicken breast and plate it alongside the quinoa and cabbage slaw. Serve immediately.

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 light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of fluffy quinoa. The fresh lemon dressing brightens the dish, making it a delicious meal that is both nutritious and well-balanced for your mid-day energy boost.

NUTRITION

410kcal
Protein
40.4g
Fat
11.1g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

110 grams Chicken Breast

0.75 cup Cooked Quinoa (~130g)

1 cup Shredded Green Cabbage (89g)

0.5 medium Shredded Carrot (30g)

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Meanwhile, in a bowl, combine the shredded green cabbage and shredded carrot.

  • 4

    In a small bowl, whisk together olive oil, fresh lemon juice, a pinch of salt, and pepper to create a light dressing.

  • 5

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 6

    Heat the cooked quinoa if desired or serve at room temperature.

  • 7

    Slice the grilled chicken breast and plate it alongside the quinoa and cabbage slaw. Serve immediately.