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: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup shredded Green Cabbage; 1/4 cup shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1/2 tbsp Pumpkin Seeds; 1 tbsp Apple Cider Vinegar; Pinch of Sea Salt and Black Pepper

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

Grilled chicken breast paired with fluffy quinoa and a tangy cabbage slaw, topped with a handful of toasted pepitas.

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NUTRITION

Protein

41.5g

Fat

18.6g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1/2 tbsp Pumpkin Seeds

1 tbsp Apple Cider Vinegar

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the olive oil and apple cider vinegar in a small bowl to create the dressing.
4
In a medium bowl, combine the shredded cabbage and carrots, then toss with the dressing until well coated.
5
Warm the pre-cooked quinoa if desired and place it at the base of your meal container or plate.
6
Slice the grilled chicken into strips and arrange it over the quinoa.
7
Serve the crunchy cabbage slaw on the side and garnish the entire dish with toasted pumpkin seeds.