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

Tender grilled chicken breast seasoned with lemon and herbs, paired with fluffy quinoa and a vibrant, vinegary cabbage slaw for a refreshing crunch.

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NUTRITION

377kcal
Protein
40.2g
Fat
12.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the extra virgin olive oil and apple cider vinegar in a medium bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the dressing bowl and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes before slicing into strips.

  • 7

    Place the warm cooked quinoa on a plate, top with the sliced chicken, and serve the crunchy slaw on the side.

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

Tender grilled chicken breast seasoned with lemon and herbs, paired with fluffy quinoa and a vibrant, vinegary cabbage slaw for a refreshing crunch.

NUTRITION

377kcal
Protein
40.2g
Fat
12.1g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the extra virgin olive oil and apple cider vinegar in a medium bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the dressing bowl and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes before slicing into strips.

  • 7

    Place the warm cooked quinoa on a plate, top with the sliced chicken, and serve the crunchy slaw on the side.