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: 5.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar

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, tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

Protein

41.6g

Fat

15.3g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.
2
Preheat a grill pan or outdoor grill over medium-high heat and lightly coat with one teaspoon of olive oil.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
4
In a medium bowl, combine the shredded cabbage and carrots.
5
Whisk together the remaining teaspoon of olive oil and the apple cider vinegar to create a light dressing.
6
Toss the cabbage and carrots with the dressing until well coated.
7
Plate the fluffy quinoa alongside the crunchy slaw and top with the sliced grilled chicken.