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 herb chicken breast served over fluffy quinoa with a zesty cabbage and carrot slaw, finished with a bright and tangy vinaigrette.

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NUTRITION

383kcal
Protein
43.2g
Fat
10.9g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs like oregano or thyme.

  • 2

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

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl.

  • 4

    Combine the shredded cabbage and carrots in a larger bowl, then toss with the dressing until well coated.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Place the warm quinoa on a plate, top with the sliced chicken, and serve alongside the crisp, tangy 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

Grilled herb chicken breast served over fluffy quinoa with a zesty cabbage and carrot slaw, finished with a bright and tangy vinaigrette.

NUTRITION

383kcal
Protein
43.2g
Fat
10.9g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs like oregano or thyme.

  • 2

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

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl.

  • 4

    Combine the shredded cabbage and carrots in a larger bowl, then toss with the dressing until well coated.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Place the warm quinoa on a plate, top with the sliced chicken, and serve alongside the crisp, tangy slaw.