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: 5.8 ounces Chicken Breast; 0.55 cup cooked Quinoa; 1 cup shredded Green Cabbage; 0.25 cup shredded Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 tablespoon Apple Cider Vinegar

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

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

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NUTRITION

Protein

43.6g

Fat

12.6g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

0.55 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Whisk together half the olive oil, lemon juice, and a pinch of dried oregano in a small bowl.
2
Coat the chicken breast in the marinade and let sit for 10 minutes to absorb the flavors.
3
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
4
In a separate bowl, combine the shredded cabbage and carrots with the remaining olive oil and apple cider vinegar.
5
Fluff the pre-cooked quinoa with a fork and place it on a plate.
6
Slice the grilled chicken and serve alongside the quinoa and the crunchy cabbage slaw.