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

Grilled chicken breast served over fluffy quinoa with a tangy apple cider vinaigrette and a cabbage slaw that is perfectly crisp.

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NUTRITION

387kcal
Protein
43.5g
Fat
10.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 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.

  • 4

    In a mixing bowl, whisk together the olive oil, apple cider vinegar, and a pinch of salt.

  • 5

    Toss the shredded cabbage and carrots into the dressing until well coated.

  • 6

    Slice the chicken and plate it with the quinoa and the zesty, 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

Grilled chicken breast served over fluffy quinoa with a tangy apple cider vinaigrette and a cabbage slaw that is perfectly crisp.

NUTRITION

387kcal
Protein
43.5g
Fat
10.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 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.

  • 4

    In a mixing bowl, whisk together the olive oil, apple cider vinegar, and a pinch of salt.

  • 5

    Toss the shredded cabbage and carrots into the dressing until well coated.

  • 6

    Slice the chicken and plate it with the quinoa and the zesty, crunchy slaw.