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 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Shredded Green Cabbage; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp 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-marinated chicken breast grilled until juicy and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfyingly crisp finish.

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NUTRITION

Protein

43.2g

Fat

15.3g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Shredded Green Cabbage

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
In a medium bowl, whisk together the apple cider vinegar, Dijon mustard, and one teaspoon of olive oil to create the dressing.
2
Add the shredded cabbage to the bowl and toss thoroughly to coat, then set aside to marinate.
3
Season the chicken breast with salt, pepper, and the remaining teaspoon of olive oil.
4
Place the chicken on a preheated grill or grill pan over medium-high heat and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F.
5
Warm the pre-cooked quinoa if desired and place it in the center of a serving plate.
6
Slice the grilled chicken into strips and arrange over the quinoa.
7
Serve the chilled cabbage slaw alongside the chicken and quinoa for a fresh, crunchy contrast.