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 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1 teaspoon Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 1 teaspoon Honey; 1 tablespoon 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

Lemon-marinated chicken breast grilled to perfection and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw that stays incredibly crisp.

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NUTRITION

Protein

41.5g

Fat

10.4g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Honey

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the Greek yogurt, apple cider vinegar, honey, and olive oil in a large mixing bowl to create the dressing.
4
Add the shredded cabbage and carrots to the dressing and toss thoroughly until every piece is well coated.
5
Warm the pre-cooked quinoa and fluff it with a fork before placing it on the serving plate.
6
Slice the grilled chicken into strips and arrange them over the quinoa.
7
Serve the crunchy cabbage slaw alongside the chicken and quinoa for a bright, nutrient-dense lunch.