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: 5.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 0.25 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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 with a zesty cabbage and carrot slaw, finished with a bright and tangy cider vinaigrette.

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NUTRITION

Protein

41.4g

Fat

13.3g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.
3
In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
4
Combine the shredded cabbage and carrots in a medium bowl, then toss with half of the prepared dressing.
5
Place the cooked quinoa on a plate and top with the grilled chicken breast.
6
Serve the crunchy slaw on the side or over the quinoa, drizzling the remaining dressing over the chicken.