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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa with a zesty lime-dressed cabbage slaw for a satisfyingly crisp bite.

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NUTRITION

343kcal
Protein
40.1g
Fat
8.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lime Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, lime juice, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium bowl, toss the shredded cabbage with the dressing until evenly coated.

  • 5

    Warm the pre-cooked quinoa if desired and place it at the base of your bowl.

  • 6

    Slice the grilled chicken and arrange it over the quinoa, then top with the crunchy cabbage slaw.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa with a zesty lime-dressed cabbage slaw for a satisfyingly crisp bite.

NUTRITION

343kcal
Protein
40.1g
Fat
8.5g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lime Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, lime juice, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium bowl, toss the shredded cabbage with the dressing until evenly coated.

  • 5

    Warm the pre-cooked quinoa if desired and place it at the base of your bowl.

  • 6

    Slice the grilled chicken and arrange it over the quinoa, then top with the crunchy cabbage slaw.