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

Tender grilled chicken breast served alongside fluffy quinoa and a vibrant cabbage slaw tossed in a zesty lemon dressing for a satisfying crunch.

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NUTRITION

426kcal
Protein
41g
Fat
15.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    Whisk together the extra virgin olive oil and lemon juice in a small jar, then pour over the cabbage mixture.

  • 5

    Toss the slaw thoroughly and fold in the pumpkin seeds for added texture.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Plate the warm quinoa and top with the sliced chicken, serving the crunchy slaw on the side or as a vibrant base.

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

Tender grilled chicken breast served alongside fluffy quinoa and a vibrant cabbage slaw tossed in a zesty lemon dressing for a satisfying crunch.

NUTRITION

426kcal
Protein
41g
Fat
15.9g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    Whisk together the extra virgin olive oil and lemon juice in a small jar, then pour over the cabbage mixture.

  • 5

    Toss the slaw thoroughly and fold in the pumpkin seeds for added texture.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Plate the warm quinoa and top with the sliced chicken, serving the crunchy slaw on the side or as a vibrant base.