Name: Grilled Chicken Breast with Quinoa and Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 oz Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Grilled Chicken Breast with Quinoa and Crunchy Vegetable 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 Vegetable Slaw

Lemon-marinated chicken breast grilled until juicy, served over fluffy quinoa with a zesty cabbage and carrot slaw that stays perfectly crisp.

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NUTRITION

Protein

38.9g

Fat

13.4g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt, pepper, and a small splash of lemon juice.
2
Grill the chicken over medium-high heat for approximately 6 minutes per side or until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the extra virgin olive oil, remaining lemon juice, and a splash of apple cider vinegar if desired for the dressing.
4
Combine the shredded cabbage and carrots in a medium bowl and toss thoroughly with the prepared dressing.
5
Place the warm, cooked quinoa at the base of your serving bowl or plate.
6
Slice the grilled chicken into strips and arrange them over the quinoa.
7
Serve the crunchy vegetable slaw on the side for a refreshing contrast to the warm chicken.