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 lemon-herb chicken served over fluffy quinoa with a zesty shredded cabbage slaw, finished with a bright and tangy vinaigrette.

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NUTRITION

406kcal
Protein
41.8g
Fat
13.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 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, lemon juice, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium bowl, combine the shredded green cabbage, red cabbage, and carrots, then toss thoroughly with the dressing.

  • 5

    Warm the pre-cooked quinoa and fluff it with a fork before placing it on the serving plate.

  • 6

    Slice the grilled chicken into strips and serve it alongside the fluffy quinoa and the crunchy cabbage 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 lemon-herb chicken served over fluffy quinoa with a zesty shredded cabbage slaw, finished with a bright and tangy vinaigrette.

NUTRITION

406kcal
Protein
41.8g
Fat
13.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 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, lemon juice, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium bowl, combine the shredded green cabbage, red cabbage, and carrots, then toss thoroughly with the dressing.

  • 5

    Warm the pre-cooked quinoa and fluff it with a fork before placing it on the serving plate.

  • 6

    Slice the grilled chicken into strips and serve it alongside the fluffy quinoa and the crunchy cabbage slaw.