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 cup Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lime Juice; 1 tablespoon Fresh Cilantro, chopped; 0.5 teaspoon Garlic Powder

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

Juicy grilled chicken served with fluffy quinoa and a zesty cabbage slaw, topped with a refreshing squeeze of lime.

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NUTRITION

Protein

41.5g

Fat

10.5g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro, chopped

0.5 teaspoon Garlic Powder

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PREPARATION

1
Season the chicken breast evenly with garlic powder, salt, and black pepper.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
In a medium bowl, combine the shredded cabbage and carrots.
5
Whisk together the olive oil, lime juice, and chopped cilantro to create the dressing.
6
Pour the dressing over the cabbage mixture and toss well to coat the slaw.
7
Slice the grilled chicken into strips.
8
Serve the chicken alongside the cooked quinoa and the fresh cabbage slaw.