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: 5.6 oz Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups shredded Green Cabbage; 2 tsp Extra Virgin Olive Oil; 1 tsp Dijon Mustard; 1 tbsp Lemon Juice

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

Grilled chicken breast served over fluffy quinoa with a zesty apple cider vinegar cabbage slaw, finished with a satisfyingly crisp crunch.

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NUTRITION

Protein

42.6g

Fat

15.4g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups shredded Green Cabbage

2 tsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and your choice of dried herbs like oregano or thyme.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the olive oil, lemon juice, Dijon mustard, and a splash of apple cider vinegar in a medium bowl.
4
Add the shredded cabbage to the bowl and toss thoroughly to coat with the dressing.
5
Slice the grilled chicken into strips.
6
Plate the cooked quinoa, top with the sliced chicken, and serve the crunchy cabbage slaw on the side.