Name: Grilled Chicken Breast with Crunchy Cabbage and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 1 tbsp Pumpkin Seeds; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Breast with Crunchy Cabbage and Quinoa Salad

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 and Quinoa Salad

Tender grilled chicken breast served over a vibrant bed of shredded cabbage and fluffy quinoa, tossed in a zesty lemon dressing with toasted pumpkin seeds.

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NUTRITION

Protein

43g

Fat

13.6g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1 tbsp Pumpkin Seeds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken rests, combine the shredded cabbage and cooked quinoa in a large mixing bowl.
5
In a small jar, whisk together the olive oil and lemon juice to create a simple vinaigrette.
6
Pour the dressing over the cabbage and quinoa, tossing well to ensure everything is evenly coated.
7
Slice the grilled chicken into strips.
8
Plate the salad and top with the sliced chicken and pumpkin seeds for a satisfying crunch.