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: 4.5 oz Chicken Breast; 0.5 cup cooked Quinoa; 1 cup shredded Red Cabbage; 0.25 cup shredded Carrot; 0.25 cup thinly sliced Red Bell Pepper; 0.5 tsp Olive Oil; 1 tbsp Lemon Juice; Salt and 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 the vibrant flavors of perfectly grilled chicken breast paired with a crunchy cabbage slaw and tender quinoa. This meal brings together a harmonious balance of lean protein and nutrient-rich vegetables enhanced by a zesty lemon-olive oil dressing to elevate your lunchtime experience.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.2g

Fat

9.0g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Red Cabbage

0.25 cup shredded Carrot

0.25 cup thinly sliced Red Bell Pepper

0.5 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the quinoa per package instructions, then fluff with a fork once cooked.
4
In a mixing bowl, combine shredded red cabbage, shredded carrot, and red bell pepper.
5
In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper. Pour over the cabbage mix and toss until well combined.
6
Plate the fresh quinoa as a base, top with the crunchy cabbage slaw, and serve the grilled chicken breast sliced on top or on the side.