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

Tender grilled chicken breast served over fluffy quinoa with a zesty apple cider vinegar cabbage slaw for a satisfyingly refreshing crunch.

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NUTRITION

452kcal
Protein
51.5g
Fat
14.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Shredded Cabbage

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder to taste.

  • 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 grills, whisk together the olive oil, apple cider vinegar, and lemon juice in a large mixing bowl.

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly until every strand is coated in the dressing.

  • 5

    Warm the pre-cooked quinoa and fluff it gently with a fork.

  • 6

    Slice the grilled chicken into strips and serve it immediately alongside the quinoa and the chilled, crunchy slaw.

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

Tender grilled chicken breast served over fluffy quinoa with a zesty apple cider vinegar cabbage slaw for a satisfyingly refreshing crunch.

NUTRITION

452kcal
Protein
51.5g
Fat
14.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Shredded Cabbage

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder to taste.

  • 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 grills, whisk together the olive oil, apple cider vinegar, and lemon juice in a large mixing bowl.

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly until every strand is coated in the dressing.

  • 5

    Warm the pre-cooked quinoa and fluff it gently with a fork.

  • 6

    Slice the grilled chicken into strips and serve it immediately alongside the quinoa and the chilled, crunchy slaw.