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

Herb-marinated chicken breast grilled to perfection and served with fluffy quinoa and a zesty vinegar-based slaw for a satisfying, tangy crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
48.1g
Fat
9.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder to taste.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with oil spray.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Add the shredded cabbage to the bowl and toss thoroughly until the slaw is evenly coated.

  • 6

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 7

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

Herb-marinated chicken breast grilled to perfection and served with fluffy quinoa and a zesty vinegar-based slaw for a satisfying, tangy crunch.

NUTRITION

396kcal
Protein
48.1g
Fat
9.4g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder to taste.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with oil spray.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Add the shredded cabbage to the bowl and toss thoroughly until the slaw is evenly coated.

  • 6

    Warm the pre-cooked quinoa and fluff it with a fork.

  • 7

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