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 ounces Chicken Breast; 1/3 cup cooked Quinoa; 1.5 cups shredded Green Cabbage; 1/2 cup shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Lime Juice; 1 teaspoon 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

Grilled chicken breast over a bed of fluffy quinoa and shredded cabbage slaw, finished with a squeeze of lime and toasted pepitas for a satisfying crunch.

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NUTRITION

Protein

38.6g

Fat

11.3g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1/2 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Lime Juice

1 teaspoon Pepitas

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat and season the chicken breast with salt and pepper.
2
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a large bowl, whisk together the olive oil, apple cider vinegar, and lime juice.
4
Add the shredded cabbage, carrots, and cooked quinoa to the bowl and toss thoroughly to coat.
5
Slice the grilled chicken into strips and serve over the slaw mixture, garnished with toasted pepitas.