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 this light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and nutty quinoa. The dish delivers a burst of flavor from a zesty lemon vinaigrette and a touch of olive oil, ensuring an ideal balance of protein, fiber, and wholesome carbs for a clean, nourishing meal.

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NUTRITION

412kcal
Protein
41.3g
Fat
10.6g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Optional: Fresh Cilantro

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper (or your preferred herbs) and drizzle lightly with olive oil.

  • 3

    Grill the chicken for about 5-7 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining shredded cabbage and carrot in a bowl.

  • 5

    In a small container, whisk together lemon juice, a tiny bit of olive oil, salt, and pepper to create a light vinaigrette.

  • 6

    Toss the cabbage and carrot with the vinaigrette until evenly coated. Optionally, add chopped fresh cilantro for extra flavor.

  • 7

    Prepare the quinoa if not already cooked. Measure out 2/3 cup of quinoa and warm if desired.

  • 8

    To plate, slice the grilled chicken breast and serve alongside a serving of quinoa topped with the crunchy cabbage slaw.

  • 9

    Enjoy this nutritious and 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

Savor this light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw and nutty quinoa. The dish delivers a burst of flavor from a zesty lemon vinaigrette and a touch of olive oil, ensuring an ideal balance of protein, fiber, and wholesome carbs for a clean, nourishing meal.

NUTRITION

412kcal
Protein
41.3g
Fat
10.6g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrot

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Optional: Fresh Cilantro

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper (or your preferred herbs) and drizzle lightly with olive oil.

  • 3

    Grill the chicken for about 5-7 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining shredded cabbage and carrot in a bowl.

  • 5

    In a small container, whisk together lemon juice, a tiny bit of olive oil, salt, and pepper to create a light vinaigrette.

  • 6

    Toss the cabbage and carrot with the vinaigrette until evenly coated. Optionally, add chopped fresh cilantro for extra flavor.

  • 7

    Prepare the quinoa if not already cooked. Measure out 2/3 cup of quinoa and warm if desired.

  • 8

    To plate, slice the grilled chicken breast and serve alongside a serving of quinoa topped with the crunchy cabbage slaw.

  • 9

    Enjoy this nutritious and balanced lunch!