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 ounces Chicken Breast; 0.67 cup Cooked Quinoa; 1.5 cups Shredded Cabbage; 1 teaspoon Extra Virgin Olive Oil; 2 tablespoons Nonfat Greek Yogurt; 1 tablespoon 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

Grilled herb chicken breast served over fluffy quinoa with a zesty vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

Protein

42.8g

Fat

10.7g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.67 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with salt, pepper, and your choice of dried herbs like oregano or thyme.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, and olive oil in a medium bowl to create the dressing.
5
Add the shredded cabbage to the dressing bowl and toss thoroughly until the cabbage is well coated.
6
Warm the pre-cooked quinoa if desired, or serve it at room temperature.
7
Slice the grilled chicken and serve it alongside the quinoa and the crunchy cabbage slaw.