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: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Cabbage Slaw Mix; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Slivered Almonds

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 chicken breast grilled with lemon and herbs, served over fluffy quinoa with a vibrant, zesty cabbage slaw that provides a satisfying, crisp crunch.

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NUTRITION

Protein

42.6g

Fat

18.4g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Cabbage Slaw Mix

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

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PREPARATION

1
Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.
2
Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.
3
Grill the chicken for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken is grilling, whisk together the extra virgin olive oil and a splash of apple cider vinegar in a medium bowl.
5
Toss the shredded cabbage slaw mix and slivered almonds into the dressing until well combined.
6
Slice the grilled chicken into strips.
7
Assemble the bowl by placing the warm quinoa at the base, topped with the sliced chicken and the crunchy slaw.