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 grated Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar

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

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

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NUTRITION

Protein

41g

Fat

13.1g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup grated Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
Combine the shredded cabbage and grated carrots in a medium bowl.
4
Whisk together the extra virgin olive oil and apple cider vinegar, then pour over the vegetables and toss to coat.
5
Place the cooked quinoa on a plate, top with the sliced grilled chicken, and serve the slaw on the side.