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 lean and flavorful lunch featuring a perfectly grilled chicken breast served alongside a refreshing crunchy cabbage slaw and a light serving of quinoa. The dish is accented with a zesty lemon-olive oil dressing, balancing protein and healthy fats for a satisfying meal.

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NUTRITION

396kcal
Protein
44.2g
Fat
13g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Tbsp Dry Quinoa

1 cup Shredded Green Cabbage

1.5 tsp Olive Oil

1 Tbsp Lemon Juice

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.

  • 3

    Grill the chicken breast for 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest while you prepare the slaw.

  • 4

    Meanwhile, cook the quinoa: rinse the dry quinoa under cold water, then combine with double its volume of water in a small saucepan. Bring to a boil, then reduce heat and simmer for about 12-15 minutes until tender and water is absorbed. Fluff with a fork.

  • 5

    In a bowl, combine the shredded green cabbage with lemon juice and olive oil. Toss well and season with a pinch of salt and pepper.

  • 6

    Slice the grilled chicken breast and serve it over a bed of quinoa with a generous helping of 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 lean and flavorful lunch featuring a perfectly grilled chicken breast served alongside a refreshing crunchy cabbage slaw and a light serving of quinoa. The dish is accented with a zesty lemon-olive oil dressing, balancing protein and healthy fats for a satisfying meal.

NUTRITION

396kcal
Protein
44.2g
Fat
13g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 Tbsp Dry Quinoa

1 cup Shredded Green Cabbage

1.5 tsp Olive Oil

1 Tbsp Lemon Juice

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.

  • 3

    Grill the chicken breast for 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest while you prepare the slaw.

  • 4

    Meanwhile, cook the quinoa: rinse the dry quinoa under cold water, then combine with double its volume of water in a small saucepan. Bring to a boil, then reduce heat and simmer for about 12-15 minutes until tender and water is absorbed. Fluff with a fork.

  • 5

    In a bowl, combine the shredded green cabbage with lemon juice and olive oil. Toss well and season with a pinch of salt and pepper.

  • 6

    Slice the grilled chicken breast and serve it over a bed of quinoa with a generous helping of crunchy cabbage slaw on the side.