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 oz Chicken Breast; 1/2 cup cooked Quinoa; 1.5 cups shredded Green Cabbage; 2 tsp Extra Virgin Olive Oil; 1 tsp Sunflower Seeds; 1 tbsp Apple Cider Vinegar; Salt, pepper, and lemon juice to taste

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

Lemon-herb grilled chicken breast served with fluffy quinoa and a zesty apple cider vinegar slaw for a refreshing, satisfying crunch.

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NUTRITION

Protein

42.8g

Fat

14.3g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Green Cabbage

2 tsp Extra Virgin Olive Oil

1 tsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

Salt, pepper, and lemon juice to taste

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PREPARATION

1
Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.
2
Heat one teaspoon of olive oil in a grill pan or outdoor grill over medium-high heat.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, whisk together the remaining teaspoon of olive oil, apple cider vinegar, and a pinch of salt in a medium bowl.
5
Toss the shredded cabbage and sunflower seeds into the dressing until well coated.
6
Serve the grilled chicken alongside the fluffed quinoa and the crunchy cabbage slaw.