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 oz Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups shredded Green Cabbage; 0.25 cup shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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

Marinated chicken breast grilled to juicy perfection and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw that adds a satisfyingly bright crunch.

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NUTRITION

Protein

41.2g

Fat

15.5g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, pepper, and a touch of dried oregano.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil or spray.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.
5
Toss the shredded cabbage and carrots into the dressing until well coated.
6
Let the chicken rest for 5 minutes before slicing it into strips.
7
Serve the sliced chicken over the cooked quinoa with the crunchy cabbage slaw on the side.