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 a bed of fluffy quinoa and shredded cabbage tossed in a zesty lemon vinaigrette for a refreshing, crunchy finish.

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NUTRITION

404kcal
Protein
43.2g
Fat
11.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

100 grams Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, salt, and black pepper.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly grease with a tiny amount of olive oil if necessary.

  • 3

    Grill the chicken for 6 to 8 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, combine the shredded cabbage and grated carrots in a large mixing bowl.

  • 5

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

  • 6

    Add the pre-cooked quinoa to the cabbage and carrot mixture.

  • 7

    Pour the dressing over the slaw and toss thoroughly to combine.

  • 8

    Allow the grilled chicken to rest for 5 minutes before slicing into strips.

  • 9

    Serve the sliced chicken on top of the crunchy quinoa and 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 a bed of fluffy quinoa and shredded cabbage tossed in a zesty lemon vinaigrette for a refreshing, crunchy finish.

NUTRITION

404kcal
Protein
43.2g
Fat
11.4g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

100 grams Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, salt, and black pepper.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly grease with a tiny amount of olive oil if necessary.

  • 3

    Grill the chicken for 6 to 8 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, combine the shredded cabbage and grated carrots in a large mixing bowl.

  • 5

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

  • 6

    Add the pre-cooked quinoa to the cabbage and carrot mixture.

  • 7

    Pour the dressing over the slaw and toss thoroughly to combine.

  • 8

    Allow the grilled chicken to rest for 5 minutes before slicing into strips.

  • 9

    Serve the sliced chicken on top of the crunchy quinoa and cabbage slaw.