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 cup Green Cabbage; 0.5 cup Red Cabbage; 0.25 cup Shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 0.5 teaspoon Garlic Powder

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-herb chicken breast grilled to perfection, served alongside fluffy quinoa and a zesty vinegar-based slaw with a refreshing, crisp crunch.

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NUTRITION

Protein

41.2g

Fat

14.4g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Green Cabbage

0.5 cup Red Cabbage

0.25 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.5 teaspoon Garlic Powder

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and black pepper.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a large mixing bowl, whisk together the extra virgin olive oil and apple cider vinegar to create a light dressing.
4
Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.
5
Place the cooked quinoa on a plate, top with the sliced grilled chicken, and serve the crunchy slaw alongside.