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: 5.5 ounces Chicken Breast; 3/4 cup cooked Quinoa; 1.1 cups shredded Green Cabbage; 1.5 teaspoons Extra Virgin Olive Oil; 1/4 cup shredded Carrots; 1 tablespoon Apple Cider Vinegar; 1/2 Lemon, juiced; Garlic powder, smoked paprika, salt, and pepper to taste

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 grilled chicken breast served over fluffy quinoa with a zesty apple cider vinegar cabbage slaw for a satisfying, tangy crunch.

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NUTRITION

Protein

42.7g

Fat

13.9g

Carbs

38.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

3/4 cup cooked Quinoa

1.1 cups shredded Green Cabbage

1.5 teaspoons Extra Virgin Olive Oil

1/4 cup shredded Carrots

1 tablespoon Apple Cider Vinegar

1/2 Lemon, juiced

Garlic powder, smoked paprika, salt, and pepper to taste

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PREPARATION

1
Season the chicken breast with garlic powder, smoked paprika, salt, and pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While chicken is grilling, ensure your quinoa is cooked and fluffy; keep warm.
4
In a mixing bowl, combine the shredded cabbage and carrots.
5
Whisk together the olive oil, apple cider vinegar, and lemon juice in a small jar or bowl.
6
Toss the cabbage and carrots with the dressing until well coated.
7
Slice the grilled chicken into strips.
8
Plate the quinoa and top with the sliced chicken, serving the crunchy slaw alongside for a fresh contrast.