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; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Cabbage; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Honey; 0.5 tablespoon Pepitas

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

Juicy grilled chicken breast paired with fluffy quinoa and a tangy apple cider vinegar slaw, topped with toasted pepitas.

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NUTRITION

Protein

42.5g

Fat

11.5g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

0.5 tablespoon Pepitas

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat until cooked through and juicy.
3
Toast the pepitas in a small dry skillet over medium heat until fragrant.
4
Whisk the apple cider vinegar, honey, and half of the olive oil in a bowl.
5
Toss the shredded cabbage with the dressing and allow it to marinate briefly.
6
Fluff the warm quinoa and stir in the remaining olive oil.
7
Slice the chicken and serve it over the quinoa with the slaw and toasted pepitas.