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 served over fluffy quinoa with a zesty lime-dressed cabbage slaw, finished with a sprinkle of fresh cilantro for a bright, refreshing crunch.

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NUTRITION

420kcal
Protein
42.2g
Fat
14.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and one teaspoon of olive oil.

  • 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 medium mixing bowl, whisk together the remaining teaspoon of olive oil and the lime juice to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Place the cooked quinoa on a plate and fluff it with a fork.

  • 6

    Slice the grilled chicken into strips and serve it alongside the quinoa and the tangy, refreshing crunch of the cabbage slaw.

  • 7

    Garnish with fresh cilantro before serving.

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 served over fluffy quinoa with a zesty lime-dressed cabbage slaw, finished with a sprinkle of fresh cilantro for a bright, refreshing crunch.

NUTRITION

420kcal
Protein
42.2g
Fat
14.9g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and one teaspoon of olive oil.

  • 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 medium mixing bowl, whisk together the remaining teaspoon of olive oil and the lime juice to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Place the cooked quinoa on a plate and fluff it with a fork.

  • 6

    Slice the grilled chicken into strips and serve it alongside the quinoa and the tangy, refreshing crunch of the cabbage slaw.

  • 7

    Garnish with fresh cilantro before serving.