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 over nutty quinoa and a vibrant cabbage slaw, tossed in a tangy Dijon vinaigrette for a refreshing, zesty crunch.

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NUTRITION

384kcal
Protein
35.2g
Fat
14.8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

2 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 a pinch of sea salt, black pepper, and dried oregano.

  • 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, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a medium mixing bowl, combine the shredded cabbage and carrots.

  • 5

    Toss the cabbage and carrots with half of the prepared vinaigrette until evenly coated.

  • 6

    Place the warm cooked quinoa in a bowl and top with the grilled chicken breast, sliced into strips.

  • 7

    Serve the crunchy slaw alongside the chicken and quinoa, drizzling the remaining vinaigrette over the entire dish.

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 over nutty quinoa and a vibrant cabbage slaw, tossed in a tangy Dijon vinaigrette for a refreshing, zesty crunch.

NUTRITION

384kcal
Protein
35.2g
Fat
14.8g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 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, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a medium mixing bowl, combine the shredded cabbage and carrots.

  • 5

    Toss the cabbage and carrots with half of the prepared vinaigrette until evenly coated.

  • 6

    Place the warm cooked quinoa in a bowl and top with the grilled chicken breast, sliced into strips.

  • 7

    Serve the crunchy slaw alongside the chicken and quinoa, drizzling the remaining vinaigrette over the entire dish.