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: 5.6 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1/2 medium Carrot, shredded; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Apple Cider Vinegar

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

Tender chicken breast marinated in lemon and herbs, grilled and served over fluffy quinoa with a zesty, crunchy cabbage slaw.

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NUTRITION

Protein

41.7g

Fat

14.4g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Whisk together one teaspoon of olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl.
2
Place the chicken breast in a shallow dish and coat with the marinade, letting it sit for at least 10 minutes.
3
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
In a medium bowl, toss the shredded cabbage and carrots with the remaining teaspoon of olive oil and apple cider vinegar.
5
Season the slaw with a pinch of sea salt and let it sit for a few minutes to soften slightly.
6
Warm the pre-cooked quinoa if desired and place it on a plate.
7
Slice the grilled chicken and serve it alongside the quinoa and the crunchy cabbage slaw.