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 zesty cabbage and carrot slaw for a refreshing, crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
41.3g
Fat
11g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a small mixing bowl, whisk together the apple cider vinegar, olive oil, and Dijon mustard to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a larger bowl, then pour the dressing over them and toss until evenly coated.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Place the cooked quinoa on a plate, arrange the chicken on top, and serve the crunchy slaw on the side.

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 zesty cabbage and carrot slaw for a refreshing, crisp finish.

NUTRITION

379kcal
Protein
41.3g
Fat
11g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a small mixing bowl, whisk together the apple cider vinegar, olive oil, and Dijon mustard to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a larger bowl, then pour the dressing over them and toss until evenly coated.

  • 5

    Slice the grilled chicken into strips.

  • 6

    Place the cooked quinoa on a plate, arrange the chicken on top, and serve the crunchy slaw on the side.