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: 4.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Sliced Almonds; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 0.5 tsp Honey

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 chicken breast served over fluffy quinoa with a zesty lemon-dijon cabbage slaw and toasted almonds for a satisfying crunch.

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NUTRITION

Protein

35.5g

Fat

17.4g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Lemon Juice

1 tsp Dijon Mustard

0.5 tsp Honey

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.
3
In a large bowl, whisk together the olive oil, lemon juice, dijon mustard, and honey to create the dressing.
4
Toss the shredded cabbage and carrots in the dressing until well coated.
5
Fold in the sliced almonds to ensure every bite has a crunch.
6
Slice the grilled chicken and serve it over a bed of warm quinoa with the fresh cabbage slaw on the side.