Name: Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Cabbage; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Pumpkin Seeds; 1 tablespoon Fresh Lime Juice

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

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 Quinoa and Crunchy Cabbage Slaw

Tender grilled chicken breast served over fluffy quinoa with a zesty cabbage and pepita slaw, finished with a bright and tangy lime vinaigrette.

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NUTRITION

Protein

43.6g

Fat

14.5g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Fresh Lime Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the olive oil and fresh lime juice to create a simple vinaigrette.
4
Toss the shredded cabbage and pumpkin seeds with the lime vinaigrette until well coated.
5
Warm the pre-cooked quinoa and place it as a base on your plate.
6
Slice the grilled chicken into strips and arrange it over the quinoa.
7
Serve the crunchy cabbage slaw on the side for a fresh and textural contrast.