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: 5.8 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon 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

Tender grilled chicken breast served over nutty quinoa and a zesty apple cider vinegar slaw for a bright, crisp crunch.

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NUTRITION

Protein

43.4g

Fat

15.2g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
2
Heat one teaspoon of olive oil in a grill pan over medium-high heat.
3
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4
While the chicken is cooking, prepare the dressing by whisking together the remaining teaspoon of olive oil, apple cider vinegar, and Dijon mustard in a bowl.
5
In a large mixing bowl, combine the shredded cabbage and carrots, then toss thoroughly with the dressing.
6
Warm the pre-cooked quinoa if desired and fluff it with a fork.
7
Slice the grilled chicken into strips and serve immediately over the quinoa with the crunchy slaw on the side.