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: 6.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Cabbage; 0.5 cup Shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lime Juice; 0.5 tsp Garlic Powder

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

Grilled chicken breast seasoned with lime and garlic, served over fluffy quinoa with a vibrant, tangy cabbage slaw for a satisfying crunch.

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NUTRITION

Protein

47.5g

Fat

11.4g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.5 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

0.5 tsp Garlic Powder

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Rinse the quinoa under cold water and simmer in a small pot with water for 15 minutes until fluffy.
4
Whisk together the olive oil and lime juice in a bowl to create a simple vinaigrette.
5
Toss the shredded cabbage and carrots with the vinaigrette until well coated.
6
Slice the chicken into strips and serve alongside the quinoa and the refreshing, crunchy slaw.