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: 5.1 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 0.5 cup Shredded Red Cabbage; 0.25 cup Grated Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard

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

Grilled lemon-herb chicken breast served over fluffy quinoa with a vibrant, vinegar-based cabbage slaw for a satisfyingly zesty crunch.

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NUTRITION

Protein

39.7g

Fat

10.5g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Grated Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and your favorite dried herbs.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a large bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create a light dressing.
4
Add the green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.
5
Warm the pre-cooked quinoa and place it on a plate as a base.
6
Slice the grilled chicken and arrange it over the quinoa, serving the crunchy slaw alongside for a refreshing finish.