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 light yet satisfying lunch featuring juicy grilled chicken paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. This balanced meal offers a delightful mix of textures and flavors with a zesty lemon dressing accentuating the fresh vegetables.

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NUTRITION

370kcal
Protein
44.3g
Fat
9.8g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Shredded Cabbage

1/2 medium Carrot, julienned

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper on both sides. Optionally, you can add a squeeze of lemon juice before grilling for extra flavor.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Once cooked, let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage and julienned carrot. Drizzle with olive oil and lemon juice, then toss to coat evenly. Season with a pinch of salt and pepper to taste.

  • 5

    Warm the cooked quinoa if needed, and plate it alongside the sliced grilled chicken and crunchy cabbage slaw. Serve immediately.

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 light yet satisfying lunch featuring juicy grilled chicken paired with a refreshing crunchy cabbage slaw and a side of fluffy quinoa. This balanced meal offers a delightful mix of textures and flavors with a zesty lemon dressing accentuating the fresh vegetables.

NUTRITION

370kcal
Protein
44.3g
Fat
9.8g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/3 cup Cooked Quinoa

1 cup Shredded Cabbage

1/2 medium Carrot, julienned

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper on both sides. Optionally, you can add a squeeze of lemon juice before grilling for extra flavor.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Once cooked, let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage and julienned carrot. Drizzle with olive oil and lemon juice, then toss to coat evenly. Season with a pinch of salt and pepper to taste.

  • 5

    Warm the cooked quinoa if needed, and plate it alongside the sliced grilled chicken and crunchy cabbage slaw. Serve immediately.