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 vibrant cabbage slaw, finished with a zesty lemon-herb dressing for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
43.0g
Fat
13.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

100g Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Place the cooked quinoa on a plate, top with the sliced grilled chicken, and serve 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

Grilled chicken breast served over fluffy quinoa and a vibrant cabbage slaw, finished with a zesty lemon-herb dressing for a refreshing crunch.

NUTRITION

416kcal
Protein
43.0g
Fat
13.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

100g Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

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

  • 4

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

  • 5

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

  • 6

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