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 chicken breast served over fluffy quinoa with a zesty lime-dressed cabbage slaw and a sprinkle of toasted sunflower seeds.

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NUTRITION

409kcal
Protein
41.7g
Fat
15.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or low-sodium broth until all liquid is absorbed and the grains are fluffy.

  • 2

    Season the chicken breast with sea salt, cracked black pepper, and a touch of garlic powder.

  • 3

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

  • 4

    While the chicken rests, whisk together the lime juice and olive oil in a medium mixing bowl to create a light vinaigrette.

  • 5

    Add the shredded cabbage and sunflower seeds to the bowl, tossing well to ensure every piece is coated and crunchy.

  • 6

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

Grilled chicken breast served over fluffy quinoa with a zesty lime-dressed cabbage slaw and a sprinkle of toasted sunflower seeds.

NUTRITION

409kcal
Protein
41.7g
Fat
15.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Lime Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or low-sodium broth until all liquid is absorbed and the grains are fluffy.

  • 2

    Season the chicken breast with sea salt, cracked black pepper, and a touch of garlic powder.

  • 3

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

  • 4

    While the chicken rests, whisk together the lime juice and olive oil in a medium mixing bowl to create a light vinaigrette.

  • 5

    Add the shredded cabbage and sunflower seeds to the bowl, tossing well to ensure every piece is coated and crunchy.

  • 6

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