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

Herb-marinated chicken breast grilled until juicy and served alongside a vibrant cabbage slaw and fluffy quinoa, finished with a bright and tangy lemon vinaigrette.

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NUTRITION

403kcal
Protein
42.6g
Fat
13.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs of choice.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrots in a medium bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 5

    Toss the cabbage and carrots with the dressing until well coated.

  • 6

    Slice the grilled chicken and serve it alongside the warm quinoa and the fresh, crunchy slaw.

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

Herb-marinated chicken breast grilled until juicy and served alongside a vibrant cabbage slaw and fluffy quinoa, finished with a bright and tangy lemon vinaigrette.

NUTRITION

403kcal
Protein
42.6g
Fat
13.1g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs of choice.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrots in a medium bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 5

    Toss the cabbage and carrots with the dressing until well coated.

  • 6

    Slice the grilled chicken and serve it alongside the warm quinoa and the fresh, crunchy slaw.