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

Enjoy a fresh and vibrant lunch featuring perfectly grilled chicken breast paired with a crunchy, tangy cabbage slaw and a nutritious side of fluffy quinoa. This dish offers a well-balanced blend of lean protein and wholesome carbs, ideal for fueling your day and satisfying your taste buds.

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NUTRITION

386kcal
Protein
44.3g
Fat
9.1g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Napa Cabbage

1/4 cup Shredded Carrot

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & 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, pepper, and a squeeze of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, in a bowl, combine shredded Napa cabbage and shredded carrot.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt, olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 6

    Pour the dressing over the cabbage and carrot, mixing until well combined.

  • 7

    Prepare the cooked quinoa according to package instructions if not already done.

  • 8

    Plate the grilled chicken sliced, add a serving of quinoa, and top with a generous helping of the crunchy cabbage slaw.

  • 9

    Serve immediately and enjoy your fresh, 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

Enjoy a fresh and vibrant lunch featuring perfectly grilled chicken breast paired with a crunchy, tangy cabbage slaw and a nutritious side of fluffy quinoa. This dish offers a well-balanced blend of lean protein and wholesome carbs, ideal for fueling your day and satisfying your taste buds.

NUTRITION

386kcal
Protein
44.3g
Fat
9.1g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Napa Cabbage

1/4 cup Shredded Carrot

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, in a bowl, combine shredded Napa cabbage and shredded carrot.

  • 5

    In a small bowl, whisk together nonfat Greek yogurt, olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 6

    Pour the dressing over the cabbage and carrot, mixing until well combined.

  • 7

    Prepare the cooked quinoa according to package instructions if not already done.

  • 8

    Plate the grilled chicken sliced, add a serving of quinoa, and top with a generous helping of the crunchy cabbage slaw.

  • 9

    Serve immediately and enjoy your fresh, balanced lunch.