Name: Grilled Chicken Breast with Crunchy Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 0.55 cup Cooked Quinoa; 1.5 cups Shredded Cabbage; 0.25 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa and a crisp cabbage slaw, finished with a bright and tangy cider vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.1g

Fat

13.2g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.55 cup Cooked Quinoa

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with salt, black pepper, and garlic powder.
2
Heat a grill or 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 is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the vinaigrette.
4
In a medium mixing bowl, combine the shredded cabbage and carrots, then toss with the prepared vinaigrette.
5
Plate the cooked quinoa and top it with the grilled chicken breast and the crisp slaw.