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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Grilled chicken breast paired with fluffy quinoa and a tangy vinegar-based slaw for a satisfyingly crisp finish.

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NUTRITION

396kcal
Protein
38g
Fat
14.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1/4 teaspoon Sea Salt

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper then grill over medium-high heat until fully cooked and juices run clear.

  • 2

    Prepare the quinoa according to package directions or fluff pre-cooked quinoa to room temperature.

  • 3

    In a medium mixing bowl combine the shredded cabbage and carrots.

  • 4

    Whisk together the apple cider vinegar and olive oil to create a light dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly until the vegetables are well coated.

  • 6

    Slice the grilled chicken breast into strips.

  • 7

    Plate the chicken alongside the quinoa and the fresh slaw for a balanced and nutrient-dense meal.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Grilled chicken breast paired with fluffy quinoa and a tangy vinegar-based slaw for a satisfyingly crisp finish.

NUTRITION

396kcal
Protein
38g
Fat
14.7g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1/4 teaspoon Sea Salt

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper then grill over medium-high heat until fully cooked and juices run clear.

  • 2

    Prepare the quinoa according to package directions or fluff pre-cooked quinoa to room temperature.

  • 3

    In a medium mixing bowl combine the shredded cabbage and carrots.

  • 4

    Whisk together the apple cider vinegar and olive oil to create a light dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly until the vegetables are well coated.

  • 6

    Slice the grilled chicken breast into strips.

  • 7

    Plate the chicken alongside the quinoa and the fresh slaw for a balanced and nutrient-dense meal.