Grilled Chicken Breast with Crunchy Veggie Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Savor a vibrant lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy veggie slaw accented by a zesty lemon dressing and a hint of quinoa for an added texture twist.

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NUTRITION

381kcal
Protein
44.1g
Fat
10.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Shredded Cabbage

1/2 cup Shredded Carrots

1/2 cup Diced Red Bell Pepper

1/4 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp 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 and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, combine shredded cabbage, shredded carrots, and diced red bell pepper in a bowl.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice, then drizzle over the veggies. Toss to combine.

  • 6

    Fold in the cooked quinoa gently into the veggie mix.

  • 7

    Slice the grilled chicken, serve on a plate alongside the crunchy veggie slaw, and enjoy.

Grilled Chicken Breast with Crunchy Veggie Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Savor a vibrant lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy veggie slaw accented by a zesty lemon dressing and a hint of quinoa for an added texture twist.

NUTRITION

381kcal
Protein
44.1g
Fat
10.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Shredded Cabbage

1/2 cup Shredded Carrots

1/2 cup Diced Red Bell Pepper

1/4 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp 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 and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    While the chicken is grilling, combine shredded cabbage, shredded carrots, and diced red bell pepper in a bowl.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice, then drizzle over the veggies. Toss to combine.

  • 6

    Fold in the cooked quinoa gently into the veggie mix.

  • 7

    Slice the grilled chicken, serve on a plate alongside the crunchy veggie slaw, and enjoy.