Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.7 ounce shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa and a vibrant cabbage slaw, finished with a zesty apple cider vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.3g

Fat

13.8g

Carbs

31g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.7 ounce shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl.
4
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.
5
Pour the dressing over the cabbage mixture and toss thoroughly until the slaw is well coated.
6
Warm the pre-cooked quinoa if desired and fluff it with a fork.
7
Slice the grilled chicken into strips and serve immediately alongside the quinoa and the crisp, tangy slaw.