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: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 1/2 cup Shredded Red Cabbage; 1/4 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 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

Herb-marinated chicken breast grilled until juicy, served alongside fluffy quinoa and a crisp cabbage slaw tossed in a zesty lemon vinaigrette.

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NUTRITION

Protein

40.6g

Fat

13.3g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, pepper, and a squeeze of lemon juice.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the extra virgin olive oil, remaining lemon juice, and Dijon mustard to create the dressing.
4
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.
5
Pour the dressing over the cabbage mixture and toss thoroughly until the slaw is well coated.
6
Slice the grilled chicken into strips.
7
Plate the fluffy quinoa and top with the sliced chicken, serving the crunchy slaw alongside or on top.