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; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 1 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds (Pepitas); 1 tbsp Apple Cider Vinegar; 1 tsp 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

Lemon-marinated chicken breast grilled and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw and toasted pepitas.

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NUTRITION

Protein

41.5g

Fat

14.3g

Carbs

27.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with lemon juice, sea salt, and black pepper.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.
4
Toss the shredded cabbage with the dressing until the leaves are well coated.
5
Place the warm, cooked quinoa in a bowl and top with the sliced grilled chicken.
6
Add the cabbage slaw to the side and garnish with toasted pepitas for a satisfying crunch.