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 over a bed of fluffy quinoa and shredded cabbage, tossed in a tangy vinaigrette for a refreshing, zesty crunch.

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NUTRITION

419kcal
Protein
43.9g
Fat
13.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 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 Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare the slaw by combining the shredded cabbage and carrots in a large bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create a light dressing.

  • 5

    Add the cooked quinoa to the cabbage mixture and pour the dressing over the top, tossing well to combine.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice into strips.

  • 7

    Serve the sliced chicken over the quinoa and cabbage slaw while fresh.

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 over a bed of fluffy quinoa and shredded cabbage, tossed in a tangy vinaigrette for a refreshing, zesty crunch.

NUTRITION

419kcal
Protein
43.9g
Fat
13.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

6 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 Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare the slaw by combining the shredded cabbage and carrots in a large bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create a light dressing.

  • 5

    Add the cooked quinoa to the cabbage mixture and pour the dressing over the top, tossing well to combine.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice into strips.

  • 7

    Serve the sliced chicken over the quinoa and cabbage slaw while fresh.