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 with a zesty cabbage and carrot slaw, finished with a bright and tangy cider vinaigrette.

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NUTRITION

396kcal
Protein
40.9g
Fat
13.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

  • 2

    Prepare the quinoa according to package instructions or use pre-cooked quinoa to save time.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 4

    Combine the shredded cabbage and carrots in a medium bowl and toss thoroughly with the prepared vinaigrette.

  • 5

    Slice the grilled chicken breast into thin strips.

  • 6

    Plate the dish by layering the quinoa at the bottom, followed by the crunchy slaw, and topping with the sliced chicken breast.

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 with a zesty cabbage and carrot slaw, finished with a bright and tangy cider vinaigrette.

NUTRITION

396kcal
Protein
40.9g
Fat
13.1g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

  • 2

    Prepare the quinoa according to package instructions or use pre-cooked quinoa to save time.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 4

    Combine the shredded cabbage and carrots in a medium bowl and toss thoroughly with the prepared vinaigrette.

  • 5

    Slice the grilled chicken breast into thin strips.

  • 6

    Plate the dish by layering the quinoa at the bottom, followed by the crunchy slaw, and topping with the sliced chicken breast.