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: 5.6 oz Chicken Breast; 0.5 cup cooked Quinoa; 1 cup shredded Green Cabbage; 0.25 cup shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 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

Grilled chicken breast served over fluffy quinoa with a zesty apple cider vinegar cabbage slaw, providing a refreshing and vibrant crunch.

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NUTRITION

Protein

42.1g

Fat

13.5g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.
2
In a medium bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
3
Toss the shredded cabbage and carrots with the dressing until well coated.
4
Warm the pre-cooked quinoa if desired and place it at the base of the bowl.
5
Slice the grilled chicken and serve it alongside the quinoa and the crunchy cabbage slaw.