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

Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa and a tangy, vinegar-based cabbage slaw for a satisfyingly crisp finish.

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NUTRITION

411kcal
Protein
40.4g
Fat
15.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces raw Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Marinate the chicken breast with one teaspoon of olive oil, lemon juice, dried oregano, and a pinch of sea salt.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the remaining teaspoon of olive oil and the apple cider vinegar in a medium bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing well to coat the vegetables in the dressing.

  • 5

    Warm the pre-cooked quinoa if desired and fluff it with a fork.

  • 6

    Slice the grilled chicken and serve it alongside the quinoa and the fresh, crunchy slaw.

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

Lemon-herb marinated chicken breast grilled until juicy, served with fluffy quinoa and a tangy, vinegar-based cabbage slaw for a satisfyingly crisp finish.

NUTRITION

411kcal
Protein
40.4g
Fat
15.1g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces raw Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Marinate the chicken breast with one teaspoon of olive oil, lemon juice, dried oregano, and a pinch of sea salt.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the remaining teaspoon of olive oil and the apple cider vinegar in a medium bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing well to coat the vegetables in the dressing.

  • 5

    Warm the pre-cooked quinoa if desired and fluff it with a fork.

  • 6

    Slice the grilled chicken and serve it alongside the quinoa and the fresh, crunchy slaw.