Name: Grilled Chicken Breast with Crunchy Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 0.5 cup cooked Quinoa; 1 cup shredded Green Cabbage; 0.25 cup shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Lemon Juice

Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

Lemon-herb grilled chicken breast served over fluffy quinoa with a vinegar-based cabbage slaw, finished with a bright and zesty crunch.

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NUTRITION

Protein

28.6g

Fat

11.4g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and a splash of lemon juice.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, prepare the slaw by whisking together the olive oil and apple cider vinegar in a medium bowl.
4
Toss the shredded cabbage and carrots into the dressing until evenly coated.
5
Fluff the pre-cooked quinoa and place it as the base of your bowl.
6
Slice the grilled chicken into strips and arrange it over the quinoa.
7
Top with the crunchy slaw and serve immediately.