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

Zesty grilled chicken served over fluffy quinoa with a vibrant cabbage slaw, tossed in a tangy dressing for a satisfying crunch.

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NUTRITION

432kcal
Protein
43.8g
Fat
15.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons 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 one teaspoon of olive oil.

  • 2

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

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the remaining teaspoon of olive oil, apple cider vinegar, and Dijon mustard in a small bowl.

  • 4

    In a large mixing bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss until evenly coated.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve immediately over the quinoa with 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

Zesty grilled chicken served over fluffy quinoa with a vibrant cabbage slaw, tossed in a tangy dressing for a satisfying crunch.

NUTRITION

432kcal
Protein
43.8g
Fat
15.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and one teaspoon of olive oil.

  • 2

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

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the remaining teaspoon of olive oil, apple cider vinegar, and Dijon mustard in a small bowl.

  • 4

    In a large mixing bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss until evenly coated.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve immediately over the quinoa with the crunchy slaw on the side.