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

Grilled chicken breast served over fluffy quinoa and a zesty lime-dressed cabbage slaw, finished with a sprinkle of toasted pepitas.

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NUTRITION

446kcal
Protein
43.3g
Fat
15.3g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.66 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1.5 teaspoons Olive Oil

0.5 tablespoon Pepitas

1 tablespoon Lime Juice

2 tablespoons fresh Cilantro

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a touch of garlic powder.

  • 2

    Heat a grill pan or outdoor grill 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 olive oil, lime juice, and a pinch of salt in a small bowl to create the dressing.

  • 4

    In a large bowl, toss the shredded cabbage and fresh cilantro with the lime dressing until every piece is well coated.

  • 5

    Place the warm cooked quinoa on a plate and top with the grilled chicken breast.

  • 6

    Serve the crunchy cabbage slaw on the side and garnish the entire dish with toasted pepitas for added texture.

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

Grilled chicken breast served over fluffy quinoa and a zesty lime-dressed cabbage slaw, finished with a sprinkle of toasted pepitas.

NUTRITION

446kcal
Protein
43.3g
Fat
15.3g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.66 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1.5 teaspoons Olive Oil

0.5 tablespoon Pepitas

1 tablespoon Lime Juice

2 tablespoons fresh Cilantro

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a touch of garlic powder.

  • 2

    Heat a grill pan or outdoor grill 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 olive oil, lime juice, and a pinch of salt in a small bowl to create the dressing.

  • 4

    In a large bowl, toss the shredded cabbage and fresh cilantro with the lime dressing until every piece is well coated.

  • 5

    Place the warm cooked quinoa on a plate and top with the grilled chicken breast.

  • 6

    Serve the crunchy cabbage slaw on the side and garnish the entire dish with toasted pepitas for added texture.