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

Grilled chicken breast paired with fluffy quinoa and a colorful cabbage slaw, tossed in a zesty and tangy lemon vinaigrette.

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NUTRITION

404kcal
Protein
41.8g
Fat
12.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and lemon juice in a large mixing bowl to create the dressing.

  • 4

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

  • 5

    Warm the pre-cooked quinoa or fluff it with a fork if serving cold.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and the crunchy cabbage slaw.

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

Grilled chicken breast paired with fluffy quinoa and a colorful cabbage slaw, tossed in a zesty and tangy lemon vinaigrette.

NUTRITION

404kcal
Protein
41.8g
Fat
12.3g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and lemon juice in a large mixing bowl to create the dressing.

  • 4

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

  • 5

    Warm the pre-cooked quinoa or fluff it with a fork if serving cold.

  • 6

    Slice the grilled chicken into strips and serve immediately alongside the quinoa and the crunchy cabbage slaw.