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 herbs and served alongside a vibrant cabbage slaw and fluffy quinoa, finished with a bright and tangy apple cider vinaigrette.

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NUTRITION

383kcal
Protein
38.3g
Fat
12.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 1/2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the extra virgin olive oil and apple cider vinegar in a small bowl to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a medium bowl and toss thoroughly with the prepared dressing.

  • 5

    Warm the pre-cooked quinoa if desired and fluff it with a fork.

  • 6

    Slice the grilled chicken and serve it alongside the quinoa and the refreshing, crunchy 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

Tender chicken breast grilled with zesty herbs and served alongside a vibrant cabbage slaw and fluffy quinoa, finished with a bright and tangy apple cider vinaigrette.

NUTRITION

383kcal
Protein
38.3g
Fat
12.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 1/2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the extra virgin olive oil and apple cider vinegar in a small bowl to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a medium bowl and toss thoroughly with the prepared dressing.

  • 5

    Warm the pre-cooked quinoa if desired and fluff it with a fork.

  • 6

    Slice the grilled chicken and serve it alongside the quinoa and the refreshing, crunchy slaw.