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 served over fluffy quinoa and a zesty cabbage slaw tossed in a creamy lemon dressing for a satisfying crunch.

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NUTRITION

408kcal
Protein
41.2g
Fat
14.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

2 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Fresh Lemon Juice

2 tbsp Shredded Carrots

Pinch of Sea Salt, Black Pepper, and Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 4

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, olive oil, and a splash of apple cider vinegar if desired to create the dressing.

  • 5

    In a large bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss thoroughly to coat.

  • 6

    Place the cooked quinoa in a serving bowl and top with the sliced grilled chicken.

  • 7

    Serve the crunchy cabbage slaw on the side or right on top of the quinoa for a high-volume, nutrient-dense lunch.

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 served over fluffy quinoa and a zesty cabbage slaw tossed in a creamy lemon dressing for a satisfying crunch.

NUTRITION

408kcal
Protein
41.2g
Fat
14.1g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

2 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

1 tbsp Fresh Lemon Juice

2 tbsp Shredded Carrots

Pinch of Sea Salt, Black Pepper, and Garlic Powder

PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.

  • 4

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, olive oil, and a splash of apple cider vinegar if desired to create the dressing.

  • 5

    In a large bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss thoroughly to coat.

  • 6

    Place the cooked quinoa in a serving bowl and top with the sliced grilled chicken.

  • 7

    Serve the crunchy cabbage slaw on the side or right on top of the quinoa for a high-volume, nutrient-dense lunch.