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 seasoned with garlic and herbs, served alongside fluffy quinoa and a vibrant cabbage slaw for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

358kcal
Protein
38.3g
Fat
10.5g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

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

  • 3

    In a medium bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Toss the shredded green and red cabbage into the dressing until evenly coated.

  • 5

    Let the chicken rest for 5 minutes before slicing into strips.

  • 6

    Serve the sliced chicken over the cooked quinoa with the cabbage slaw on the side.

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 seasoned with garlic and herbs, served alongside fluffy quinoa and a vibrant cabbage slaw for a satisfying crunch.

NUTRITION

358kcal
Protein
38.3g
Fat
10.5g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

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

  • 3

    In a medium bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Toss the shredded green and red cabbage into the dressing until evenly coated.

  • 5

    Let the chicken rest for 5 minutes before slicing into strips.

  • 6

    Serve the sliced chicken over the cooked quinoa with the cabbage slaw on the side.