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: 4.2 oz Grilled Chicken Breast; 0.54 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1 tsp Extra Virgin Olive Oil; 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

Tender grilled chicken breast served over fluffy quinoa and a zesty cabbage slaw tossed in a light vinaigrette for a satisfying, vinegary crunch.

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NUTRITION

Protein

42.8g

Fat

10.9g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Grilled Chicken Breast

0.54 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
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 cooks, prepare the quinoa by simmering in water or broth until all liquid is absorbed and it becomes fluffy.
4
In a medium bowl, combine the shredded cabbage and shredded carrots.
5
Whisk together the olive oil and apple cider vinegar in a small jar to create the dressing.
6
Toss the cabbage and carrots with the dressing until evenly coated.
7
Slice the grilled chicken breast into strips.
8
Plate the quinoa, top with the sliced chicken, and serve the crunchy slaw on the side.