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: 5.3 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.25 cups Shredded Cabbage; 2 tbsp Shredded Carrots; 2 tsp Olive Oil; 1/2 tbsp Pepitas; 1 tbsp Apple Cider Vinegar; 1 tbsp Lime 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

Tender grilled chicken breast served over fluffy quinoa with a zesty lime and vinegar cabbage slaw, finished with toasted pepitas for a satisfying crunch.

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NUTRITION

Protein

41.7g

Fat

17.3g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.25 cups Shredded Cabbage

2 tbsp Shredded Carrots

2 tsp Olive Oil

1/2 tbsp Pepitas

1 tbsp Apple Cider Vinegar

1 tbsp Lime Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
2
Heat 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.
3
While the chicken cooks, prepare the slaw by whisking together the olive oil, apple cider vinegar, and lime juice in a medium bowl.
4
Toss the shredded cabbage and carrots into the dressing until well coated.
5
Warm the pre-cooked quinoa if desired and place it in the center of the plate.
6
Slice the grilled chicken and arrange it over the quinoa.
7
Serve the crunchy cabbage slaw on the side and garnish the entire dish with toasted pepitas.