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 with a vibrant cabbage and carrot slaw, finished with a zesty apple cider vinaigrette for a refreshing crunch.

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NUTRITION

403kcal
Protein
41g
Fat
13.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a large mixing bowl, combine the shredded cabbage and carrots, then toss thoroughly with the dressing until well coated.

  • 5

    Place the warm, fluffy quinoa on a plate and top with the grilled chicken breast.

  • 6

    Serve the zesty cabbage slaw alongside the chicken for a high-volume, nutrient-dense lunch.

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 with a vibrant cabbage and carrot slaw, finished with a zesty apple cider vinaigrette for a refreshing crunch.

NUTRITION

403kcal
Protein
41g
Fat
13.1g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a large mixing bowl, combine the shredded cabbage and carrots, then toss thoroughly with the dressing until well coated.

  • 5

    Place the warm, fluffy quinoa on a plate and top with the grilled chicken breast.

  • 6

    Serve the zesty cabbage slaw alongside the chicken for a high-volume, nutrient-dense lunch.