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 a balanced, vibrant lunch featuring succulent grilled chicken breast paired with a refreshing crunchy cabbage slaw and a serving of fluffy quinoa. This dish integrates a zesty lemon vinaigrette that ties the flavors together, offering a light, protein-packed meal perfect for a midday fuel-up.

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NUTRITION

398kcal
Protein
41.6g
Fat
11.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

3/4 cup Red Cabbage (shredded)

1/4 cup shredded Carrot

1/4 cup chopped Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    In a mixing bowl, combine the shredded red cabbage, shredded carrot, and chopped red bell pepper.

  • 4

    Prepare the dressing by whisking together lemon juice, olive oil, a pinch of salt, and pepper.

  • 5

    Toss the vegetable mix with the dressing until evenly coated.

  • 6

    Plate by placing a serving of cooked quinoa, topping it with the crunchy cabbage slaw, and slicing the grilled chicken breast over the top.

  • 7

    Serve immediately and enjoy your nutritious, 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 a balanced, vibrant lunch featuring succulent grilled chicken breast paired with a refreshing crunchy cabbage slaw and a serving of fluffy quinoa. This dish integrates a zesty lemon vinaigrette that ties the flavors together, offering a light, protein-packed meal perfect for a midday fuel-up.

NUTRITION

398kcal
Protein
41.6g
Fat
11.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

3/4 cup Red Cabbage (shredded)

1/4 cup shredded Carrot

1/4 cup chopped Red Bell Pepper

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    In a mixing bowl, combine the shredded red cabbage, shredded carrot, and chopped red bell pepper.

  • 4

    Prepare the dressing by whisking together lemon juice, olive oil, a pinch of salt, and pepper.

  • 5

    Toss the vegetable mix with the dressing until evenly coated.

  • 6

    Plate by placing a serving of cooked quinoa, topping it with the crunchy cabbage slaw, and slicing the grilled chicken breast over the top.

  • 7

    Serve immediately and enjoy your nutritious, balanced lunch.