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 paired with a vibrant cabbage and carrot slaw over fluffy quinoa, finished with a zesty apple cider vinaigrette for a satisfying crunch.

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NUTRITION

397kcal
Protein
41.4g
Fat
10.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with a pinch of 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 small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, and a teaspoon of dijon mustard if desired to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a medium bowl and toss thoroughly with the dressing.

  • 5

    Warm the pre-cooked quinoa and fluff it with a fork before placing it at the base of your bowl.

  • 6

    Slice the grilled chicken into strips and serve immediately over the quinoa with the 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 paired with a vibrant cabbage and carrot slaw over fluffy quinoa, finished with a zesty apple cider vinaigrette for a satisfying crunch.

NUTRITION

397kcal
Protein
41.4g
Fat
10.4g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with a pinch of 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 small mixing bowl, whisk together the olive oil, apple cider vinegar, honey, and a teaspoon of dijon mustard if desired to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a medium bowl and toss thoroughly with the dressing.

  • 5

    Warm the pre-cooked quinoa and fluff it with a fork before placing it at the base of your bowl.

  • 6

    Slice the grilled chicken into strips and serve immediately over the quinoa with the slaw on the side.