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: 5.8 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Cabbage; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 0.5 tsp 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 and a vibrant cabbage slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

Protein

43.4g

Fat

15g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Cabbage

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

0.5 tsp Garlic Powder

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PREPARATION

1
Season the chicken breast with garlic powder, sea salt, and black pepper.
2
Preheat a grill or skillet over medium-high heat and lightly coat with a small amount of oil spray if needed.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl.
5
In a medium mixing bowl, toss the shredded cabbage with the dressing until well coated.
6
Warm the pre-cooked quinoa if desired or serve at room temperature.
7
Slice the grilled chicken and serve it alongside the fluffy quinoa and the crunchy cabbage slaw.