Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast (156g); 1/2 cup Cooked Quinoa (93g); 1.5 cups Shredded Green Cabbage (107g); 1/4 cup Shredded Carrot (28g); 2 tsp Extra Virgin Olive Oil (10g); 1 tbsp Lemon Juice (15g); Salt & Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Enjoy a light yet satisfying lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a serving of fluffy quinoa. This vibrant dish balances tender protein with crisp vegetables and a touch of olive oil dressing for a burst of flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.8g

Fat

13g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (156g)

1/2 cup Cooked Quinoa (93g)

1.5 cups Shredded Green Cabbage (107g)

1/4 cup Shredded Carrot (28g)

2 tsp Extra Virgin Olive Oil (10g)

1 tbsp Lemon Juice (15g)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast lightly with salt and pepper.
3
Grill the chicken for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Set aside to rest.
4
In a bowl, combine the shredded cabbage and carrot.
5
In a small container, whisk together the olive oil and lemon juice. Drizzle over the slaw and toss to combine.
6
To plate, serve the grilled chicken breast alongside the prepared quinoa and top with the crunchy cabbage slaw.
7
Enjoy your balanced lunch!