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 cabbage slaw tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

412kcal
Protein
40.8g
Fat
15.1g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 cup Shredded Red Cabbage

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lime Juice

2 tablespoons Fresh Cilantro, chopped

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PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and a pinch of ground cumin.

  • 2

    Heat one teaspoon of the olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the chicken is grilling, combine the shredded green and red cabbage in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the remaining teaspoon of olive oil, lime juice, and chopped cilantro to create the dressing.

  • 6

    Pour the dressing over the cabbage and toss thoroughly to ensure the slaw is well coated.

  • 7

    Slice the grilled chicken into thin strips against the grain.

  • 8

    Plate the chicken alongside the warm quinoa and the crunchy cabbage slaw for a balanced, high-protein lunch.

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 cabbage slaw tossed in a tangy vinaigrette for a satisfying crunch.

NUTRITION

412kcal
Protein
40.8g
Fat
15.1g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 cup Shredded Red Cabbage

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lime Juice

2 tablespoons Fresh Cilantro, chopped

PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and a pinch of ground cumin.

  • 2

    Heat one teaspoon of the olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the chicken is grilling, combine the shredded green and red cabbage in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the remaining teaspoon of olive oil, lime juice, and chopped cilantro to create the dressing.

  • 6

    Pour the dressing over the cabbage and toss thoroughly to ensure the slaw is well coated.

  • 7

    Slice the grilled chicken into thin strips against the grain.

  • 8

    Plate the chicken alongside the warm quinoa and the crunchy cabbage slaw for a balanced, high-protein lunch.