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 ounces Chicken Breast; 0.5 cup Quinoa, cooked; 1 cup Cabbage, shredded; 0.25 cup Carrots, shredded; 2 teaspoons Olive Oil; 2 tablespoons Greek Yogurt, nonfat; 1 tablespoon Apple Cider Vinegar

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 served over fluffy quinoa with a vibrant cabbage and carrot slaw tossed in a zesty, creamy dressing.

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NUTRITION

Protein

41.1g

Fat

14.9g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Quinoa, cooked

1 cup Cabbage, shredded

0.25 cup Carrots, shredded

2 teaspoons Olive Oil

2 tablespoons Greek Yogurt, nonfat

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat until the internal temperature reaches 165°F and the outside is nicely charred.
3
Combine the nonfat Greek yogurt, olive oil, and apple cider vinegar in a bowl to create the dressing.
4
Mix the shredded cabbage and carrots together, then fold in the dressing until the slaw is well-coated.
5
Plate the sliced chicken alongside the cooked quinoa and the refreshing, crunchy slaw.