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 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Shredded Cabbage; 1/4 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Sunflower Seeds

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 zesty apple cider vinegar cabbage slaw, topped with sunflower seeds for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.4g

Fat

13.1g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Sunflower Seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
In a medium bowl, whisk together the extra virgin olive oil and apple cider vinegar to create a simple dressing.
4
Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat.
5
Stir in the sunflower seeds for added texture.
6
Slice the grilled chicken into strips and serve it atop the fluffy quinoa with the crunchy slaw on the side.