Name: Grilled Chicken Breast with Crunchy Vegetable Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup shredded Green Cabbage; 0.5 cup shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 0.5 teaspoon Dried Oregano

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw and Quinoa

Grilled chicken breast served over fluffy quinoa with a crunchy cabbage and carrot slaw tossed in a bright and tangy lemon-herb vinaigrette.

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NUTRITION

Protein

43.0g

Fat

13.3g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup shredded Green Cabbage

0.5 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, place the shredded cabbage and carrots in a medium mixing bowl.
4
In a small jar or bowl, whisk together the olive oil, lemon juice, apple cider vinegar, and Dijon mustard until emulsified.
5
Pour the dressing over the cabbage and carrots, tossing well to ensure the vegetables are evenly coated.
6
Slice the grilled chicken into strips.
7
Arrange the warm quinoa on a plate, top with the sliced chicken, and serve the crunchy slaw alongside.