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

Tender grilled chicken breast served over fluffy quinoa with a zesty, vinegar-based cabbage slaw and a squeeze of fresh lime for a bright, citrusy finish.

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NUTRITION

380kcal
Protein
38.1g
Fat
12.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

2 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

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the remaining teaspoon of olive oil, lemon juice, and a pinch of salt in a medium bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 5

    Warm the pre-cooked quinoa if desired, or serve at room temperature.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa alongside the crunchy cabbage slaw and top with the sliced chicken breast.

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

Tender grilled chicken breast served over fluffy quinoa with a zesty, vinegar-based cabbage slaw and a squeeze of fresh lime for a bright, citrusy finish.

NUTRITION

380kcal
Protein
38.1g
Fat
12.7g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the remaining teaspoon of olive oil, lemon juice, and a pinch of salt in a medium bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 5

    Warm the pre-cooked quinoa if desired, or serve at room temperature.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the quinoa alongside the crunchy cabbage slaw and top with the sliced chicken breast.