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 oz Chicken Breast; 3/4 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1/4 cup shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar

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

Grilled chicken breast served over fluffy quinoa and a lime-dressed cabbage slaw, offering a refreshing and zesty crunch.

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NUTRITION

Protein

42.4g

Fat

11.4g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

3/4 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Preheat a grill pan or outdoor grill to medium-high heat.
2
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and a squeeze of fresh lime juice in a medium bowl.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.
6
Warm the pre-cooked quinoa if desired, or serve it at room temperature.
7
Slice the grilled chicken into strips.
8
Place the quinoa in a bowl, top with the chicken breast, and serve the crunchy slaw on the side or right on top.