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 fluffy quinoa and a vibrant cabbage slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

347kcal
Protein
35.1g
Fat
10.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Cook the quinoa in a small pot with water or vegetable broth according to package directions until fluffy.

  • 4

    Thinly slice the cabbage and grate the carrot into a medium mixing bowl.

  • 5

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

  • 6

    Toss the shredded cabbage and carrots with the dressing until well coated.

  • 7

    Slice the grilled chicken and serve it warm over the quinoa with the crunchy 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 grilled chicken breast served over fluffy quinoa and a vibrant cabbage slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

347kcal
Protein
35.1g
Fat
10.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    Cook the quinoa in a small pot with water or vegetable broth according to package directions until fluffy.

  • 4

    Thinly slice the cabbage and grate the carrot into a medium mixing bowl.

  • 5

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

  • 6

    Toss the shredded cabbage and carrots with the dressing until well coated.

  • 7

    Slice the grilled chicken and serve it warm over the quinoa with the crunchy slaw on the side.