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 ounces Chicken Breast; 0.5 cup Quinoa, cooked; 1.5 cups Cabbage, shredded; 0.25 cup Carrots, shredded; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

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

Grilled chicken breast served over fluffy quinoa and a bright cabbage slaw, finished with a zesty lemon dressing for a refreshing crunch.

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NUTRITION

Protein

42.6g

Fat

11.2g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

0.5 cup Quinoa, cooked

1.5 cups Cabbage, shredded

0.25 cup Carrots, shredded

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and a splash of lemon juice.
2
Heat a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Whisk together the remaining lemon juice and olive oil in a small bowl.
4
Toss the shredded cabbage and carrots with the dressing in a separate bowl until well coated.
5
Plate the cooked quinoa, top with the sliced grilled chicken, and serve the crunchy slaw on the side.