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; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 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

Grilled chicken breast served over fluffy quinoa with a side of apple cider vinegar slaw for a bright and tangy crunch.

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NUTRITION

Protein

41.3g

Fat

14.6g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Garlic Powder

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PREPARATION

1
Season the chicken breast evenly with garlic powder, sea salt, and black pepper.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
In a medium mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the slaw dressing.
4
Add the shredded cabbage to the bowl and toss thoroughly until every piece is well coated in the dressing.
5
Serve the sliced grilled chicken alongside the warm quinoa and the fresh cabbage slaw for a balanced and satisfying meal.