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

A vibrant, nutrient-packed lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a serving of light, fluffy quinoa. The zesty lemon and olive oil dressing ties the flavors together for a satisfying balance of savory and tangy goodness.

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NUTRITION

393kcal
Protein
43.8g
Fat
13g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1.5 teaspoons Olive Oil

1 teaspoon 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 on both sides.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa by ensuring it is cooked and fluffed. If needed, warm it slightly in the microwave or on the stovetop.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Plate the dish by placing the quinoa first, topping it with the crunchy cabbage slaw, and arranging the sliced grilled chicken breast on top.

  • 9

    Serve immediately and enjoy your balanced, refreshing 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

A vibrant, nutrient-packed lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw and a serving of light, fluffy quinoa. The zesty lemon and olive oil dressing ties the flavors together for a satisfying balance of savory and tangy goodness.

NUTRITION

393kcal
Protein
43.8g
Fat
13g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1.5 teaspoons Olive Oil

1 teaspoon 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 on both sides.

  • 3

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

  • 4

    While the chicken is grilling, prepare the quinoa by ensuring it is cooked and fluffed. If needed, warm it slightly in the microwave or on the stovetop.

  • 5

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

  • 6

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

  • 7

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

  • 8

    Plate the dish by placing the quinoa first, topping it with the crunchy cabbage slaw, and arranging the sliced grilled chicken breast on top.

  • 9

    Serve immediately and enjoy your balanced, refreshing lunch.