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

Lemon-herb grilled chicken served over fluffy quinoa with a zesty apple cider vinegar slaw, finished with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

405kcal
Protein
41.7g
Fat
14.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.55 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 4

    Toss the shredded cabbage into the dressing until well coated and sprinkle with sunflower seeds.

  • 5

    Warm the pre-cooked quinoa or prepare fresh quinoa according to package directions.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and the crunchy 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

Lemon-herb grilled chicken served over fluffy quinoa with a zesty apple cider vinegar slaw, finished with toasted sunflower seeds for a satisfying crunch.

NUTRITION

405kcal
Protein
41.7g
Fat
14.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.55 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 4

    Toss the shredded cabbage into the dressing until well coated and sprinkle with sunflower seeds.

  • 5

    Warm the pre-cooked quinoa or prepare fresh quinoa according to package directions.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and the crunchy slaw.