Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Savor a perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw and a serving of light, fluffy quinoa. This lunch brings a harmonious balance of lean protein, whole grains, and crisp veggies accented by a bright lemon-olive oil dressing.

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NUTRITION

Protein

40.1g

Fat

10.5g

Carbs

26.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with salt and pepper on both sides.
3
Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.
4
While the chicken is grilling, prepare the slaw by placing shredded cabbage in a bowl.
5
In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and pepper to create the dressing.
6
Pour the dressing over the cabbage and toss to combine well.
7
Heat or fluff the pre-cooked quinoa if needed, and plate alongside the slaw.
8
Slice the grilled chicken breast and serve over the quinoa with a generous side of crunchy cabbage slaw.