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

Grilled chicken breast served with fluffy quinoa and a zesty lime-dressed cabbage slaw that provides a refreshing, vibrant crunch.

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NUTRITION

412kcal
Protein
41.2g
Fat
13g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

2 tsp Olive Oil

1 tbsp Lime Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil and lime juice in a medium bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Warm the pre-cooked quinoa if desired and place it on a plate or in a bowl.

  • 6

    Slice the grilled chicken into strips and serve immediately with the quinoa and the crunchy 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

Grilled chicken breast served with fluffy quinoa and a zesty lime-dressed cabbage slaw that provides a refreshing, vibrant crunch.

NUTRITION

412kcal
Protein
41.2g
Fat
13g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

2 tsp Olive Oil

1 tbsp Lime Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil and lime juice in a medium bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Warm the pre-cooked quinoa if desired and place it on a plate or in a bowl.

  • 6

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