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 with a zesty vinegar-based cabbage slaw that provides a satisfying, fresh crunch.

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NUTRITION

397kcal
Protein
40.5g
Fat
15.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the remaining teaspoon of olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium mixing bowl, toss the shredded cabbage and carrots with the dressing until thoroughly coated.

  • 5

    Place the warm, pre-cooked quinoa on a plate and fluff with a fork.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and the fresh, crunchy 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 with a zesty vinegar-based cabbage slaw that provides a satisfying, fresh crunch.

NUTRITION

397kcal
Protein
40.5g
Fat
15.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the remaining teaspoon of olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium mixing bowl, toss the shredded cabbage and carrots with the dressing until thoroughly coated.

  • 5

    Place the warm, pre-cooked quinoa on a plate and fluff with a fork.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and the fresh, crunchy slaw.