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 1/2 cups Shredded Cabbage and Carrots; 1 tsp Olive Oil; 1 tbsp Sliced Almonds; 2 tbsp Nonfat Greek Yogurt; 1 tbsp Lemon Juice; 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

Herb-marinated chicken breast grilled to perfection, served over fluffy quinoa with a zesty cabbage slaw and toasted almonds for a satisfying crunch.

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NUTRITION

Protein

42.7g

Fat

13g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Cabbage and Carrots

1 tsp Olive Oil

1 tbsp Sliced Almonds

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
Prepare the quinoa according to package directions or reheat pre-cooked quinoa.
4
In a mixing bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, and olive oil to create a creamy dressing.
5
Toss the shredded cabbage and carrots with the dressing until well coated.
6
Slice the grilled chicken into strips and serve it alongside the quinoa and the tangy cabbage slaw.
7
Garnish the dish with sliced almonds for a toasted finish.