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 garlic and herbs, served alongside a zesty quinoa and cabbage slaw for a satisfyingly crisp bite.

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NUTRITION

401kcal
Protein
41.8g
Fat
13g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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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 or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrots in a large mixing bowl.

  • 4

    Whisk together the olive oil and lemon juice to create a light dressing.

  • 5

    Toss the cooked quinoa and the cabbage mixture with the dressing until well coated.

  • 6

    Slice the grilled chicken into strips and serve it over the crunchy slaw and quinoa base.

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 garlic and herbs, served alongside a zesty quinoa and cabbage slaw for a satisfyingly crisp bite.

NUTRITION

401kcal
Protein
41.8g
Fat
13g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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 or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrots in a large mixing bowl.

  • 4

    Whisk together the olive oil and lemon juice to create a light dressing.

  • 5

    Toss the cooked quinoa and the cabbage mixture with the dressing until well coated.

  • 6

    Slice the grilled chicken into strips and serve it over the crunchy slaw and quinoa base.