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 the freshness of grilled chicken breast paired with a vibrant crunchy cabbage slaw and a light serving of quinoa. This meal offers a perfect balance of lean protein, crisp vegetables, and whole-grain goodness, making it a deliciously satisfying lunch that's both healthy and energizing.

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NUTRITION

403kcal
Protein
41.3g
Fat
10.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1 medium Carrot, shredded

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime 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 (feel free to add additional spices like garlic powder if desired).

  • 3

    Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine shredded green cabbage, shredded carrot, and red bell pepper slices.

  • 5

    In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make a light dressing.

  • 6

    Pour the dressing over the cabbage slaw and toss until well combined.

  • 7

    Serve the sliced grilled chicken breast alongside the quinoa and top or serve with a generous helping of the crunchy cabbage slaw.

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 the freshness of grilled chicken breast paired with a vibrant crunchy cabbage slaw and a light serving of quinoa. This meal offers a perfect balance of lean protein, crisp vegetables, and whole-grain goodness, making it a deliciously satisfying lunch that's both healthy and energizing.

NUTRITION

403kcal
Protein
41.3g
Fat
10.7g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1 medium Carrot, shredded

1/2 cup sliced Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lime 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 (feel free to add additional spices like garlic powder if desired).

  • 3

    Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine shredded green cabbage, shredded carrot, and red bell pepper slices.

  • 5

    In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make a light dressing.

  • 6

    Pour the dressing over the cabbage slaw and toss until well combined.

  • 7

    Serve the sliced grilled chicken breast alongside the quinoa and top or serve with a generous helping of the crunchy cabbage slaw.