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 marinated in lemon and herbs, served over fluffy quinoa with a zesty cabbage slaw for a satisfyingly crisp bite.

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NUTRITION

443kcal
Protein
39.4g
Fat
19.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Marinate the chicken breast with half of the olive oil, half of the lemon juice, salt, and pepper.

  • 2

    Grill the chicken over medium-high heat for about 6-8 minutes per side until the internal temperature reaches 165°F.

  • 3

    Whisk the remaining olive oil and lemon juice in a large bowl to create a light dressing.

  • 4

    Toss the shredded cabbage and carrots in the dressing until well coated.

  • 5

    Place the warm, cooked quinoa on a plate and top with the sliced grilled chicken.

  • 6

    Serve the crunchy cabbage slaw alongside the chicken and quinoa.

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 marinated in lemon and herbs, served over fluffy quinoa with a zesty cabbage slaw for a satisfyingly crisp bite.

NUTRITION

443kcal
Protein
39.4g
Fat
19.6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Marinate the chicken breast with half of the olive oil, half of the lemon juice, salt, and pepper.

  • 2

    Grill the chicken over medium-high heat for about 6-8 minutes per side until the internal temperature reaches 165°F.

  • 3

    Whisk the remaining olive oil and lemon juice in a large bowl to create a light dressing.

  • 4

    Toss the shredded cabbage and carrots in the dressing until well coated.

  • 5

    Place the warm, cooked quinoa on a plate and top with the sliced grilled chicken.

  • 6

    Serve the crunchy cabbage slaw alongside the chicken and quinoa.