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 alongside fluffy quinoa and a vibrant cabbage slaw tossed in a zesty vinaigrette for a satisfyingly crisp finish.

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NUTRITION

397kcal
Protein
41.6g
Fat
14.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 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 sea salt, black pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 4

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the slaw dressing.

  • 5

    In a larger bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss until evenly coated.

  • 6

    Allow the chicken to rest for 3 minutes before slicing it into strips.

  • 7

    Plate the sliced chicken over the fluffy quinoa and serve with a generous portion of the crunchy slaw on the side.

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 alongside fluffy quinoa and a vibrant cabbage slaw tossed in a zesty vinaigrette for a satisfyingly crisp finish.

NUTRITION

397kcal
Protein
41.6g
Fat
14.7g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 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

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    While the chicken is grilling, prepare the quinoa according to package instructions if not using pre-cooked quinoa.

  • 4

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the slaw dressing.

  • 5

    In a larger bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss until evenly coated.

  • 6

    Allow the chicken to rest for 3 minutes before slicing it into strips.

  • 7

    Plate the sliced chicken over the fluffy quinoa and serve with a generous portion of the crunchy slaw on the side.