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; 0.75 cup cooked Quinoa; 1 cup shredded Red Cabbage; 1 small Carrot, shredded; 1 tbsp Lemon Juice; 1 tsp Olive Oil; 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 this vibrant, healthful lunch featuring perfectly grilled chicken breast paired with a refreshingly crunchy cabbage slaw and nutty quinoa. The medley of textures and the zesty lemon-olive oil dressing offer a balanced and satisfying bite that's as nourishing as it is delicious.

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NUTRITION

Protein

42.5g

Fat

11.1g

Carbs

41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup cooked Quinoa

1 cup shredded Red Cabbage

1 small Carrot, shredded

1 tbsp Lemon Juice

1 tsp Olive Oil

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.
3
Grill the chicken breast for about 6-7 minutes per side, or until its internal temperature reaches 165°F (74°C). Once cooked, let it rest for a few minutes before slicing.
4
In a bowl, combine shredded red cabbage and shredded carrot.
5
In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt and pepper to create the dressing.
6
Pour the dressing over the cabbage and carrot mixture, tossing to evenly coat the slaw.
7
Plate a serving of cooked quinoa (0.75 cup) and top with the crunchy slaw.
8
Arrange sliced grilled chicken breast on the side, and serve immediately.