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 tangy apple cider vinegar slaw, featuring a refreshing and vibrant crunch.

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NUTRITION

408kcal
Protein
43.9g
Fat
13.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your choice of dried herbs like oregano or thyme.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by tossing the shredded green cabbage, red cabbage, and carrots in a medium bowl.

  • 5

    Whisk together the extra virgin olive oil and apple cider vinegar, then pour over the cabbage mixture and toss well to coat.

  • 6

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

  • 7

    Slice the grilled chicken and serve it alongside the quinoa and the crunchy cabbage 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

Tender grilled chicken breast served over fluffy quinoa with a tangy apple cider vinegar slaw, featuring a refreshing and vibrant crunch.

NUTRITION

408kcal
Protein
43.9g
Fat
13.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your choice of dried herbs like oregano or thyme.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by tossing the shredded green cabbage, red cabbage, and carrots in a medium bowl.

  • 5

    Whisk together the extra virgin olive oil and apple cider vinegar, then pour over the cabbage mixture and toss well to coat.

  • 6

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

  • 7

    Slice the grilled chicken and serve it alongside the quinoa and the crunchy cabbage slaw.