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

Tender chicken breast grilled with lemon and garlic, served alongside fluffy quinoa and a zesty cabbage slaw for a satisfying crunch.

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NUTRITION

432kcal
Protein
41.2g
Fat
16.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

Lemon juice, garlic powder, salt, and pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, pepper, and 1 teaspoon of olive oil.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, whisk together the remaining 1.5 teaspoons of olive oil, apple cider vinegar, a squeeze of lemon juice, and a pinch of salt.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 5

    Warm the pre-cooked quinoa if desired, or serve it at room temperature.

  • 6

    Slice the grilled chicken and serve it alongside the 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

Tender chicken breast grilled with lemon and garlic, served alongside fluffy quinoa and a zesty cabbage slaw for a satisfying crunch.

NUTRITION

432kcal
Protein
41.2g
Fat
16.8g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

Lemon juice, garlic powder, salt, and pepper to taste

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, pepper, and 1 teaspoon of olive oil.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, whisk together the remaining 1.5 teaspoons of olive oil, apple cider vinegar, a squeeze of lemon juice, and a pinch of salt.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 5

    Warm the pre-cooked quinoa if desired, or serve it at room temperature.

  • 6

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