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 oz Chicken Breast; 3/4 cup cooked Quinoa; 1.5 cups shredded Green Cabbage; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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

Tender grilled chicken breast served over a bed of fluffy quinoa with a zesty, vinegar-based cabbage slaw that stays perfectly crisp.

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NUTRITION

Protein

38.8g

Fat

13.6g

Carbs

36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3/4 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1.5 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 salt and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl.
4
In a medium mixing bowl, toss the shredded cabbage with the dressing until evenly coated.
5
Place the cooked quinoa on a plate or in a bowl as the base.
6
Slice the grilled chicken and place it over the quinoa.
7
Serve the crunchy cabbage slaw on the side or right on top for a fresh contrast.