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; 0.6 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lime Juice

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 and carrot slaw, finished with a bright and tangy lime vinaigrette.

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NUTRITION

Protein

42.4g

Fat

13.3g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.6 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lime Juice

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, prepare the quinoa according to package instructions and fluff with a fork.
4
In a medium mixing bowl, whisk together the lime juice and olive oil to create the dressing.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the vinaigrette.
6
Slice the grilled chicken into thin strips.
7
Plate the quinoa as a base, top with a generous portion of the crunchy slaw, and arrange the chicken strips on top.