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 chicken breast grilled with zesty lime and cumin, served over fluffy quinoa with a vibrant, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

368kcal
Protein
44.6g
Fat
8.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Green Cabbage

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lime Juice

1/2 teaspoon Ground Cumin

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast evenly with ground cumin, salt, and black pepper.

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded cabbage with olive oil, lime juice, and a pinch of salt in a mixing bowl.

  • 4

    Toss the cabbage thoroughly to ensure it is well-coated and crisp.

  • 5

    Place the warm, cooked quinoa at the base of a bowl or plate.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the quinoa.

  • 7

    Top the dish with the prepared cabbage slaw and serve immediately.

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 chicken breast grilled with zesty lime and cumin, served over fluffy quinoa with a vibrant, vinegar-based cabbage slaw for a satisfying crunch.

NUTRITION

368kcal
Protein
44.6g
Fat
8.5g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Green Cabbage

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lime Juice

1/2 teaspoon Ground Cumin

Salt and Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast evenly with ground cumin, salt, and black pepper.

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded cabbage with olive oil, lime juice, and a pinch of salt in a mixing bowl.

  • 4

    Toss the cabbage thoroughly to ensure it is well-coated and crisp.

  • 5

    Place the warm, cooked quinoa at the base of a bowl or plate.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the quinoa.

  • 7

    Top the dish with the prepared cabbage slaw and serve immediately.