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 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 0.25 cup Shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

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

Lemon-herb chicken breast grilled until juicy, served alongside fluffy quinoa and a vibrant cabbage slaw with a refreshing, zesty crunch.

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NUTRITION

Protein

43.8g

Fat

14.8g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with lemon juice, dried oregano, salt, and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
4
Combine the shredded cabbage and carrots in a large bowl and toss thoroughly with the prepared dressing.
5
Plate the grilled chicken over the warm cooked quinoa and serve with the crunchy slaw on the side.