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: 5.75 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.25 teaspoon Dried Oregano

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

Tender chicken breast grilled with lemon and herbs, served with fluffy quinoa and a zesty cabbage slaw that adds a satisfying crunch.

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NUTRITION

Protein

42.6g

Fat

8.7g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

5.75 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.25 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast evenly with dried oregano and a pinch of sea salt.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken grills, combine the shredded cabbage and carrots in a mixing bowl.
4
Whisk together the olive oil and lemon juice, then toss with the cabbage mixture to create the slaw.
5
Heat the pre-cooked quinoa until warm and fluffy.
6
Slice the grilled chicken into strips and serve immediately alongside the quinoa and the crunchy slaw.