Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a vibrant plate featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw, tossed with a light quinoa boost and zesty lemon dressing for a balanced, clean eating lunch.

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NUTRITION

383kcal
Protein
42.4g
Fat
10.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

120 grams Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 medium Carrot, shredded

1 teaspoon Olive Oil

1 tablespoon 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 cooked, let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage and carrot.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 6

    Pour the dressing over the slaw and toss until well coated.

  • 7

    Plate the sliced grilled chicken alongside a serving of the crunchy cabbage slaw and a side of cooked quinoa.

  • 8

    Enjoy your balanced, nutritious lunch!

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a vibrant plate featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw, tossed with a light quinoa boost and zesty lemon dressing for a balanced, clean eating lunch.

NUTRITION

383kcal
Protein
42.4g
Fat
10.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

120 grams Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 medium Carrot, shredded

1 teaspoon Olive Oil

1 tablespoon 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 cooked, let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage and carrot.

  • 5

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create a light dressing.

  • 6

    Pour the dressing over the slaw and toss until well coated.

  • 7

    Plate the sliced grilled chicken alongside a serving of the crunchy cabbage slaw and a side of cooked quinoa.

  • 8

    Enjoy your balanced, nutritious lunch!