Name: Grilled Chicken Breast with Crunchy Vegetable Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1/4 cup shredded Carrots; 1/4 cup sliced Red Bell Pepper; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable 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

42.1g

Fat

10.7g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1/4 cup sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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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 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken grills, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.
4
In a larger bowl, combine the shredded cabbage, carrots, and sliced bell peppers.
5
Pour the dressing over the vegetables and toss thoroughly to ensure the slaw is evenly coated and crisp.
6
Slice the grilled chicken into thin strips against the grain.
7
Place the fluffy cooked quinoa on a plate, top with the sliced chicken, and serve the crunchy vegetable slaw on the side.