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 balanced and flavorful lunch featuring succulent grilled chicken paired with a refreshing and crunchy cabbage slaw, accented by a hint of mustard-vinegar dressing and paired with light, nutty quinoa. This meal offers a harmonious blend of textures and vibrant tastes, perfect for a clean, protein-packed lunch.

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NUTRITION

387kcal
Protein
44.3g
Fat
10.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128 g)

1/3 cup Cooked Quinoa (60 g)

1/8 cup Extra Cooked Quinoa (23 g)

1 cup shredded Green Cabbage (89 g)

1 medium Carrot, thinly sliced (61 g)

1 tsp Extra Virgin Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

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

  • 3

    In a medium bowl, combine the shredded cabbage and thinly sliced carrot.

  • 4

    In a small bowl, whisk together the olive oil, apple cider vinegar, dijon mustard, and a pinch of salt and pepper. Pour the dressing over the slaw and toss to coat evenly.

  • 5

    In a separate bowl, gently mix the cooked quinoa and the extra quinoa portion to reach the desired calorie goal.

  • 6

    Plate the quinoa as a base, top with a generous portion of the crunchy cabbage slaw, and arrange the sliced grilled chicken breast on top.

  • 7

    Serve immediately and enjoy your nutritious, balanced 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 balanced and flavorful lunch featuring succulent grilled chicken paired with a refreshing and crunchy cabbage slaw, accented by a hint of mustard-vinegar dressing and paired with light, nutty quinoa. This meal offers a harmonious blend of textures and vibrant tastes, perfect for a clean, protein-packed lunch.

NUTRITION

387kcal
Protein
44.3g
Fat
10.2g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128 g)

1/3 cup Cooked Quinoa (60 g)

1/8 cup Extra Cooked Quinoa (23 g)

1 cup shredded Green Cabbage (89 g)

1 medium Carrot, thinly sliced (61 g)

1 tsp Extra Virgin Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

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

  • 3

    In a medium bowl, combine the shredded cabbage and thinly sliced carrot.

  • 4

    In a small bowl, whisk together the olive oil, apple cider vinegar, dijon mustard, and a pinch of salt and pepper. Pour the dressing over the slaw and toss to coat evenly.

  • 5

    In a separate bowl, gently mix the cooked quinoa and the extra quinoa portion to reach the desired calorie goal.

  • 6

    Plate the quinoa as a base, top with a generous portion of the crunchy cabbage slaw, and arrange the sliced grilled chicken breast on top.

  • 7

    Serve immediately and enjoy your nutritious, balanced lunch!