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 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 1/2 cup Shredded Red Cabbage; 1/4 cup Shredded Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

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 over fluffy quinoa with a zesty apple cider vinegar cabbage slaw that stays perfectly crisp.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.4g

Fat

12.2g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
4
Combine the shredded green cabbage, red cabbage, and carrots in a large bowl and toss thoroughly with the dressing.
5
Warm the pre-cooked quinoa if desired and fluff it with a fork before placing it on the serving plate.
6
Slice the grilled chicken into strips and serve immediately alongside the quinoa and the crunchy slaw.