Name: Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Cabbage; 1/4 cup shredded Carrots; 1 tbsp Olive Oil; 1 tbsp Pumpkin Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Honey

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Tender grilled chicken breast served over fluffy quinoa with a zesty cabbage slaw, finished with toasted pumpkin seeds for a satisfying crunch.

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NUTRITION

Protein

43.5g

Fat

22.7g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Cabbage

1/4 cup shredded Carrots

1 tbsp Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Apple Cider Vinegar

1 tsp Honey

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Prepare the quinoa by simmering in water or broth until all liquid is absorbed and grains are fluffy.
4
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and honey to create the dressing.
5
Combine the shredded cabbage and carrots in a large bowl and toss thoroughly with the prepared dressing.
6
Slice the grilled chicken into strips and serve it alongside the quinoa and the crunchy slaw.
7
Garnish the slaw with pumpkin seeds for a final touch of texture.