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; 1/2 cup Cooked Quinoa; 1 cup Shredded Cabbage; 1/4 cup Shredded Carrot; 1 tbsp Fresh Lemon Juice; 1.5 tsp Olive Oil; Salt and Pepper to taste; 2 tbsp Fresh Cilantro

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 flavor of perfectly grilled chicken breast paired with a refreshing cabbage and carrot slaw tossed in zesty lemon dressing and a touch of olive oil, served over light, fluffy quinoa for an energizing lunch that hits your protein goals.

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NUTRITION

Protein

44.5g

Fat

12.8g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

1 tbsp Fresh Lemon Juice

1.5 tsp Olive Oil

Salt and Pepper to taste

2 tbsp Fresh Cilantro

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PREPARATION

1
Preheat your grill to 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. Let it rest for a few minutes before slicing.
4
In a bowl, combine the shredded cabbage, shredded carrot, and chopped fresh cilantro.
5
Whisk together the fresh lemon juice with olive oil, adding a pinch of salt and pepper, and drizzle over the slaw. Toss well to combine.
6
Plate the quinoa as the base, add the sliced grilled chicken on top, and finish with a generous serving of the crispy cabbage slaw.
7
Serve immediately and enjoy your protein-packed, nutritious lunch.