Name: Grilled Chicken Breast with Crunchy Cabbage Salad and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1 cup shredded Green Cabbage; 0.25 cup shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Sunflower Seeds; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Grilled Chicken Breast with Crunchy Cabbage Salad 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 Salad and Quinoa

Lemon-herb chicken breast grilled until juicy, served with fluffy quinoa and a crisp cabbage slaw tossed in a tangy Dijon vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

Protein

39.9g

Fat

15g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.
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
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
4
In a large mixing bowl, combine the shredded cabbage and grated carrots, then toss thoroughly with the prepared vinaigrette.
5
Place the cooked quinoa on a plate and top with the crunchy cabbage salad.
6
Slice the grilled chicken breast and arrange it over the salad, then garnish with toasted sunflower seeds for added texture.