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 wholesome, nutrient-packed lunch featuring perfectly grilled chicken breast paired with a fresh, crunchy cabbage slaw and a side of fluffy quinoa. The vibrant slaw, accented with shredded carrots and a zesty lemon-olive oil dressing, balances the lean protein and hearty whole grains, creating a satisfying and balanced meal.

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NUTRITION

420kcal
Protein
44.5g
Fat
14.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/3 cup shredded Carrot

1/2 cup cooked Quinoa

2 tsp Olive Oil

1 tbsp Lemon Juice

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 for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine shredded cabbage and carrot.

  • 5

    Whisk together olive oil, lemon juice, salt, and pepper to create a tangy dressing.

  • 6

    Toss the cabbage and carrot with the dressing until evenly coated.

  • 7

    Prepare cooked quinoa as per package instructions if not already cooked.

  • 8

    Plate the sliced grilled chicken alongside a serving of quinoa and top with a generous portion of the crunchy cabbage slaw.

  • 9

    Enjoy this balanced, delicious 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 wholesome, nutrient-packed lunch featuring perfectly grilled chicken breast paired with a fresh, crunchy cabbage slaw and a side of fluffy quinoa. The vibrant slaw, accented with shredded carrots and a zesty lemon-olive oil dressing, balances the lean protein and hearty whole grains, creating a satisfying and balanced meal.

NUTRITION

420kcal
Protein
44.5g
Fat
14.6g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/3 cup shredded Carrot

1/2 cup cooked Quinoa

2 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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 for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine shredded cabbage and carrot.

  • 5

    Whisk together olive oil, lemon juice, salt, and pepper to create a tangy dressing.

  • 6

    Toss the cabbage and carrot with the dressing until evenly coated.

  • 7

    Prepare cooked quinoa as per package instructions if not already cooked.

  • 8

    Plate the sliced grilled chicken alongside a serving of quinoa and top with a generous portion of the crunchy cabbage slaw.

  • 9

    Enjoy this balanced, delicious lunch!