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: 4.5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups shredded Cabbage; 1 teaspoon Olive Oil; 1 teaspoon Honey; 1 tablespoon Sliced Almonds; 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 to perfection and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfyingly crisp finish.

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NUTRITION

Protein

37.8g

Fat

12.7g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups shredded Cabbage

1 teaspoon Olive Oil

1 teaspoon Honey

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and a splash of lemon juice.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the olive oil, honey, and the remaining lemon juice to create the dressing.
4
Place the shredded cabbage and sliced almonds in a medium bowl and toss thoroughly with the dressing.
5
Slice the grilled chicken into strips.
6
Arrange the warm quinoa on a plate, top with the sliced chicken, and serve the crunchy cabbage slaw on the side.