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 and a vibrant cabbage slaw, finished with a zesty lemon-dijon vinaigrette for a refreshing crunch.

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NUTRITION

410kcal
Protein
42g
Fat
14.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Cabbage and Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the dressing.

  • 4

    Combine the shredded cabbage and carrots with the cooked quinoa and sunflower seeds in a mixing bowl.

  • 5

    Toss the slaw and quinoa mixture with the dressing until evenly coated.

  • 6

    Slice the grilled chicken and serve it atop the slaw for a clean and satisfying meal.

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 and a vibrant cabbage slaw, finished with a zesty lemon-dijon vinaigrette for a refreshing crunch.

NUTRITION

410kcal
Protein
42g
Fat
14.5g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Cabbage and Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the dressing.

  • 4

    Combine the shredded cabbage and carrots with the cooked quinoa and sunflower seeds in a mixing bowl.

  • 5

    Toss the slaw and quinoa mixture with the dressing until evenly coated.

  • 6

    Slice the grilled chicken and serve it atop the slaw for a clean and satisfying meal.