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 chicken breast grilled with zesty lemon and herbs, served over fluffy quinoa with a vibrant, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

427kcal
Protein
45.9g
Fat
13.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and the remaining lemon juice to create the dressing.

  • 4

    In a medium bowl, combine the shredded cabbage and carrots, then toss with the prepared dressing until well coated.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Arrange the cooked quinoa on a plate, top with the sliced chicken, and serve the crunchy cabbage slaw on the side.

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 chicken breast grilled with zesty lemon and herbs, served over fluffy quinoa with a vibrant, vinegar-based cabbage slaw for a satisfying crunch.

NUTRITION

427kcal
Protein
45.9g
Fat
13.7g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and the remaining lemon juice to create the dressing.

  • 4

    In a medium bowl, combine the shredded cabbage and carrots, then toss with the prepared dressing until well coated.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Arrange the cooked quinoa on a plate, top with the sliced chicken, and serve the crunchy cabbage slaw on the side.