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: 3.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 0.25 cup Shredded Carrots; 0.25 cup Diced Gala Apple; 1.25 tablespoons Extra Virgin Olive Oil; 1 tablespoon Pepitas; 1 tablespoon Lemon Juice

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 grilled chicken served over fluffy quinoa and a vibrant cabbage-apple slaw, finished with toasted pepitas for a satisfying crunch.

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NUTRITION

Protein

31.5g

Fat

26.1g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

0.25 cup Diced Gala Apple

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Pepitas

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, whisk together the lemon juice and half of the olive oil in a large bowl.
4
Add the shredded cabbage, carrots, and diced apple to the bowl and toss thoroughly to coat.
5
Fluff the warm quinoa with a fork and stir in the remaining olive oil.
6
Slice the grilled chicken and arrange it over the bed of quinoa and crunchy slaw.
7
Top the dish with toasted pepitas for a final touch of texture.