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: 4 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 0.5 teaspoon Honey; 1 teaspoon Dijon Mustard; 1 tablespoon 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

Grilled chicken breast and fluffy quinoa served with a vibrant cabbage slaw tossed in a zesty vinaigrette that provides a satisfyingly refreshing crunch.

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NUTRITION

Protein

32.3g

Fat

9.6g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Honey

1 teaspoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Prepare the quinoa by simmering in water or broth until fluffy and the liquid is absorbed.
4
Whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl to create the dressing.
5
Combine the shredded cabbage and carrots in a large bowl and toss thoroughly with the prepared dressing.
6
Slice the grilled chicken and serve it over the warm quinoa with a generous portion of the crunchy slaw on the side.