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 over fluffy quinoa with a zesty apple cider vinegar slaw for a refreshing, tangy crunch.

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NUTRITION

395kcal
Protein
38g
Fat
14.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with one teaspoon of olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the remaining teaspoon of olive oil and the apple cider vinegar in a medium bowl.

  • 5

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

  • 6

    Warm the pre-cooked quinoa if desired and place it on a plate.

  • 7

    Slice the grilled chicken and serve it alongside the quinoa and the fresh 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 over fluffy quinoa with a zesty apple cider vinegar slaw for a refreshing, tangy crunch.

NUTRITION

395kcal
Protein
38g
Fat
14.9g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with one teaspoon of olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the remaining teaspoon of olive oil and the apple cider vinegar in a medium bowl.

  • 5

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

  • 6

    Warm the pre-cooked quinoa if desired and place it on a plate.

  • 7

    Slice the grilled chicken and serve it alongside the quinoa and the fresh cabbage slaw.