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

Herb-marinated chicken breast grilled to perfection and served with fluffy quinoa and a tangy cabbage slaw for a refreshing, zesty crunch.

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NUTRITION

416kcal
Protein
40.6g
Fat
15.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, sea salt, and cracked black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small mixing bowl, whisk together the olive oil and fresh lime juice to create a light dressing.

  • 4

    Combine the shredded cabbage and carrots in a separate bowl and toss thoroughly with the lime dressing.

  • 5

    Warm the pre-cooked quinoa if desired and fluff it with a fork before plating.

  • 6

    Slice the grilled chicken into strips and serve it alongside the quinoa and the zesty, 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

Herb-marinated chicken breast grilled to perfection and served with fluffy quinoa and a tangy cabbage slaw for a refreshing, zesty crunch.

NUTRITION

416kcal
Protein
40.6g
Fat
15.1g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, sea salt, and cracked black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a small mixing bowl, whisk together the olive oil and fresh lime juice to create a light dressing.

  • 4

    Combine the shredded cabbage and carrots in a separate bowl and toss thoroughly with the lime dressing.

  • 5

    Warm the pre-cooked quinoa if desired and fluff it with a fork before plating.

  • 6

    Slice the grilled chicken into strips and serve it alongside the quinoa and the zesty, crunchy slaw.