Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 1/2 cups Shredded Cabbage Mix; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Apple Cider Vinegar; 1/2 tsp Garlic Powder; Salt and black pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa and a zesty cabbage slaw tossed in a bright lemon-herb vinaigrette for a refreshing, crisp finish.

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NUTRITION

Protein

41.4g

Fat

15.2g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Cabbage Mix

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Apple Cider Vinegar

1/2 tsp Garlic Powder

Salt and black pepper to taste

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PREPARATION

1
Season the chicken breast evenly with salt, black pepper, and garlic powder.
2
Heat one teaspoon of olive oil in a grill pan or outdoor grill over medium-high heat.
3
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
In a small bowl, whisk together the remaining teaspoon of olive oil, lemon juice, and apple cider vinegar to create the dressing.
5
Place the shredded cabbage mix in a medium bowl and toss thoroughly with the prepared dressing.
6
Warm the pre-cooked quinoa if desired and fluff it with a fork.
7
Slice the grilled chicken into strips and serve immediately alongside the quinoa and the crunchy cabbage slaw.