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 herbs, served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

405kcal
Protein
43.4g
Fat
13.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Cabbage

1 tsp Olive Oil

1 tsp Slivered Almonds

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    Whisk together the olive oil, apple cider vinegar, and lemon juice in a small bowl to create the dressing.

  • 4

    Toss the shredded cabbage and slivered almonds with the dressing in a large bowl until well coated.

  • 5

    Fluff the pre-cooked quinoa with a fork and place it as the base of your plate.

  • 6

    Slice the grilled chicken and serve it over the quinoa alongside the chilled, crunchy 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 herbs, served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

NUTRITION

405kcal
Protein
43.4g
Fat
13.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Cabbage

1 tsp Olive Oil

1 tsp Slivered Almonds

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    Whisk together the olive oil, apple cider vinegar, and lemon juice in a small bowl to create the dressing.

  • 4

    Toss the shredded cabbage and slivered almonds with the dressing in a large bowl until well coated.

  • 5

    Fluff the pre-cooked quinoa with a fork and place it as the base of your plate.

  • 6

    Slice the grilled chicken and serve it over the quinoa alongside the chilled, crunchy slaw.