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

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NUTRITION

361kcal
Protein
38.5g
Fat
10.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a large bowl and toss thoroughly with the prepared dressing.

  • 5

    Warm the pre-cooked quinoa if desired and place it at the base of your serving bowl.

  • 6

    Slice the grilled chicken into strips and arrange it over the quinoa alongside the crunchy 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 served over fluffy quinoa with a crisp cabbage slaw, finished with a bright and tangy cider vinaigrette.

NUTRITION

361kcal
Protein
38.5g
Fat
10.4g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a large bowl and toss thoroughly with the prepared dressing.

  • 5

    Warm the pre-cooked quinoa if desired and place it at the base of your serving bowl.

  • 6

    Slice the grilled chicken into strips and arrange it over the quinoa alongside the crunchy slaw.