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: 5.5 ounces Chicken Breast; 0.75 cup cooked Quinoa; 1 cup shredded Green Cabbage; 0.25 cup shredded Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

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

Lemon-marinated chicken breast grilled until juicy and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

Protein

41.6g

Fat

12.2g

Carbs

37g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.75 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and black pepper.
2
Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
In a medium bowl, whisk together the olive oil and lemon juice to create a light dressing.
4
Toss the shredded cabbage and carrots into the dressing until well coated.
5
Place the cooked quinoa in a bowl and top with the sliced grilled chicken.
6
Serve the crunchy slaw alongside the chicken and quinoa for a balanced, clean meal.