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 the perfectly grilled chicken breast paired with a light, crunchy cabbage slaw and fluffy quinoa. This vibrant lunch offers tender, lightly seasoned chicken, a refreshing mix of shredded cabbage and carrot dressed in a zesty lemon vinaigrette, and nutrient-rich quinoa to round out the meal. Enjoy a well-balanced plate that's both delightful and nourishing.

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NUTRITION

392kcal
Protein
44.4g
Fat
11g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

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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, and lightly drizzle with a touch of olive oil.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest briefly before slicing.

  • 4

    In a mixing bowl, combine the shredded cabbage and carrot.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, a pinch of salt and pepper to make the dressing.

  • 6

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 7

    Serve the sliced grilled chicken breast over a bed of cooked quinoa with a generous side of crunchy cabbage slaw.

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 the perfectly grilled chicken breast paired with a light, crunchy cabbage slaw and fluffy quinoa. This vibrant lunch offers tender, lightly seasoned chicken, a refreshing mix of shredded cabbage and carrot dressed in a zesty lemon vinaigrette, and nutrient-rich quinoa to round out the meal. Enjoy a well-balanced plate that's both delightful and nourishing.

NUTRITION

392kcal
Protein
44.4g
Fat
11g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper, and lightly drizzle with a touch of olive oil.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest briefly before slicing.

  • 4

    In a mixing bowl, combine the shredded cabbage and carrot.

  • 5

    In a small bowl, whisk together lemon juice, olive oil, a pinch of salt and pepper to make the dressing.

  • 6

    Pour the dressing over the cabbage slaw and toss until evenly coated.

  • 7

    Serve the sliced grilled chicken breast over a bed of cooked quinoa with a generous side of crunchy cabbage slaw.