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

Grilled chicken breast served over fluffy quinoa with a zesty apple cider cabbage slaw, offering a refreshing and vibrant crunch.

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NUTRITION

416kcal
Protein
41.7g
Fat
15.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large mixing bowl, combine the shredded green and red cabbage and toss thoroughly with the vinaigrette.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Place the warm quinoa on a plate, top with the sliced chicken, and serve the crunchy slaw on the side.

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

Grilled chicken breast served over fluffy quinoa with a zesty apple cider cabbage slaw, offering a refreshing and vibrant crunch.

NUTRITION

416kcal
Protein
41.7g
Fat
15.4g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large mixing bowl, combine the shredded green and red cabbage and toss thoroughly with the vinaigrette.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Place the warm quinoa on a plate, top with the sliced chicken, and serve the crunchy slaw on the side.