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 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 2 tbsp Non-fat Greek Yogurt; 1 tbsp Apple Cider Vinegar

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 fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfyingly crisp finish.

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NUTRITION

Protein

43g

Fat

14.3g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

2 tbsp Non-fat Greek Yogurt

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder to taste.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the dressing by whisking together the Greek yogurt, apple cider vinegar, and olive oil in a small bowl.
4
In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sunflower seeds.
5
Pour the dressing over the cabbage mixture and toss well to coat thoroughly.
6
Let the chicken rest for 5 minutes before slicing it into thin strips.
7
Place the cooked quinoa in a bowl, top with the sliced chicken, and serve the crunchy slaw on the side.