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

Tender grilled chicken breast served with fluffy quinoa and a vibrant cabbage slaw tossed in a zesty cider vinaigrette for a satisfying crunch.

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NUTRITION

387kcal
Protein
38.6g
Fat
10.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Raw Honey

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 5

    Warm the pre-cooked quinoa if desired, or serve it at room temperature.

  • 6

    Slice the grilled chicken into strips and serve alongside the quinoa and the crunchy cabbage 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

Tender grilled chicken breast served with fluffy quinoa and a vibrant cabbage slaw tossed in a zesty cider vinaigrette for a satisfying crunch.

NUTRITION

387kcal
Protein
38.6g
Fat
10.4g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Raw Honey

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 5

    Warm the pre-cooked quinoa if desired, or serve it at room temperature.

  • 6

    Slice the grilled chicken into strips and serve alongside the quinoa and the crunchy cabbage slaw.