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 the simplicity of perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a fluffy bed of quinoa. This balanced meal harmonizes juicy protein with a satisfying crunch and nutty undertones, all dressed in a light olive oil vinaigrette to deliver both taste and nutrition in each bite.

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NUTRITION

442kcal
Protein
44g
Fat
20g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage with apple cider vinegar, olive oil, salt, and pepper. Toss until the slaw is evenly coated.

  • 5

    Plate the sliced grilled chicken breast on a bed of cooked quinoa and top with a generous serving of the crunchy cabbage slaw.

  • 6

    Serve immediately and enjoy your balanced, protein-rich 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

Savor the simplicity of perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and a fluffy bed of quinoa. This balanced meal harmonizes juicy protein with a satisfying crunch and nutty undertones, all dressed in a light olive oil vinaigrette to deliver both taste and nutrition in each bite.

NUTRITION

442kcal
Protein
44g
Fat
20g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and black pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage with apple cider vinegar, olive oil, salt, and pepper. Toss until the slaw is evenly coated.

  • 5

    Plate the sliced grilled chicken breast on a bed of cooked quinoa and top with a generous serving of the crunchy cabbage slaw.

  • 6

    Serve immediately and enjoy your balanced, protein-rich lunch.