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 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 0.5 cup Shredded Red Cabbage; 0.25 cup Shredded Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh 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

Grilled chicken breast paired with fluffy quinoa and a vibrant cabbage slaw tossed in a zesty lemon vinaigrette for a refreshing crunch.

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NUTRITION

Protein

41.9g

Fat

11.3g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Cook the quinoa in water or vegetable broth until all liquid is absorbed and the grains are fluffy.
2
Rub the chicken breast with a small portion of the olive oil and season with sea salt and black pepper.
3
Grill the chicken over medium-high heat for approximately six minutes per side until the internal temperature reaches 165 degrees.
4
Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
5
Whisk the remaining olive oil with the lemon juice and a splash of apple cider vinegar to create a light vinaigrette.
6
Pour the dressing over the cabbage mixture and toss thoroughly to ensure the vegetables are evenly coated.
7
Slice the grilled chicken into strips and serve immediately alongside the warm quinoa and the refreshing, crunchy slaw.