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; 0.75 cup Cooked Quinoa; 1.5 cups Shredded Cabbage; 1 teaspoon Extra Virgin Olive Oil; 1 teaspoon Toasted Sunflower Seeds; 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 with a zesty apple cider vinegar cabbage slaw, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

42.8g

Fat

14g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Toasted Sunflower Seeds

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and a pinch of Dijon mustard if desired.
4
Place the shredded cabbage in a medium bowl and toss thoroughly with the prepared dressing and toasted sunflower seeds.
5
Warm the pre-cooked quinoa and fluff it with a fork.
6
Slice the grilled chicken and serve it alongside the fluffy quinoa and the crunchy cabbage slaw.