Name: Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup shredded Green Cabbage; 1/4 cup shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

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 Quinoa and Crunchy Cabbage Slaw

Lemon-herb grilled chicken served over fluffy quinoa with a zesty apple cider slaw, finished with a satisfyingly crisp bite.

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NUTRITION

Protein

40.2g

Fat

14.2g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp 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 approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While chicken is grilling, prepare the slaw by combining shredded cabbage and carrots in a medium bowl.
4
In a small jar, whisk together the olive oil, lemon juice, and Dijon mustard to create the dressing.
5
Toss the cabbage and carrots with half of the dressing until well coated.
6
Slice the grilled chicken into strips.
7
Plate the cooked quinoa and top with the sliced chicken, serving the crunchy slaw on the side.
8
Drizzle the remaining dressing over the chicken and quinoa before serving.