Grilled Chicken Breast with Roasted Cabbage and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Cabbage and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Cabbage and Quinoa

Lemon-herb chicken breast grilled until juicy and served over fluffy quinoa with wedges of tender, caramelized roasted cabbage.

Try 7 days free, then $12.99 / mo.

NUTRITION

359kcal
Protein
31.6g
Fat
12.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast, boneless/skinless

0.6 cup Cooked Quinoa

2 cups Green Cabbage, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder, Salt, and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the shredded cabbage with 1 teaspoon of olive oil, salt, and pepper, then spread it evenly on the baking sheet.

  • 3

    Roast the cabbage for 15-20 minutes, tossing halfway through, until the edges are golden and caramelized.

  • 4

    While the cabbage roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing into strips.

  • 7

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the roasted cabbage and sliced grilled chicken.

Grilled Chicken Breast with Roasted Cabbage and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Roasted Cabbage and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Cabbage and Quinoa

Lemon-herb chicken breast grilled until juicy and served over fluffy quinoa with wedges of tender, caramelized roasted cabbage.

NUTRITION

359kcal
Protein
31.6g
Fat
12.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast, boneless/skinless

0.6 cup Cooked Quinoa

2 cups Green Cabbage, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Garlic Powder, Salt, and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the shredded cabbage with 1 teaspoon of olive oil, salt, and pepper, then spread it evenly on the baking sheet.

  • 3

    Roast the cabbage for 15-20 minutes, tossing halfway through, until the edges are golden and caramelized.

  • 4

    While the cabbage roasts, whisk together the remaining 1 teaspoon of olive oil, lemon juice, garlic powder, salt, and pepper to create a marinade.

  • 5

    Coat the chicken breast in the marinade and grill over medium-high heat for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing into strips.

  • 7

    Fluff the pre-cooked quinoa and place it in a bowl, topping it with the roasted cabbage and sliced grilled chicken.