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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Lemon-herb chicken breast grilled until juicy and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

390kcal
Protein
41g
Fat
14.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

3/4 cup shredded Green Cabbage

1/4 cup shredded Red Cabbage

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Rinse quinoa thoroughly and cook according to package instructions until the germ separates and it becomes fluffy.

  • 2

    Season the chicken breast with sea salt, black pepper, and a small squeeze of lemon juice.

  • 3

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    In a large bowl, combine the shredded green cabbage and red cabbage.

  • 5

    Whisk together the extra virgin olive oil, apple cider vinegar, and the remaining lemon juice to create a light dressing.

  • 6

    Toss the cabbage mixture with the dressing until evenly coated and crisp.

  • 7

    Slice the grilled chicken breast into strips and serve immediately alongside the warm quinoa and the crunchy slaw.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Lemon-herb chicken breast grilled until juicy and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

NUTRITION

390kcal
Protein
41g
Fat
14.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

3/4 cup shredded Green Cabbage

1/4 cup shredded Red Cabbage

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Rinse quinoa thoroughly and cook according to package instructions until the germ separates and it becomes fluffy.

  • 2

    Season the chicken breast with sea salt, black pepper, and a small squeeze of lemon juice.

  • 3

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    In a large bowl, combine the shredded green cabbage and red cabbage.

  • 5

    Whisk together the extra virgin olive oil, apple cider vinegar, and the remaining lemon juice to create a light dressing.

  • 6

    Toss the cabbage mixture with the dressing until evenly coated and crisp.

  • 7

    Slice the grilled chicken breast into strips and serve immediately alongside the warm quinoa and the crunchy slaw.