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 chicken breast grilled with garlic and herbs, served over fluffy quinoa with a tangy, vinegar-based cabbage slaw for a refreshing crunch.

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NUTRITION

373kcal
Protein
40.3g
Fat
12.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and apple cider vinegar to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips.

  • 7

    Arrange the cooked quinoa on a plate and top with the sliced chicken and a generous portion of the crunchy slaw.

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 chicken breast grilled with garlic and herbs, served over fluffy quinoa with a tangy, vinegar-based cabbage slaw for a refreshing crunch.

NUTRITION

373kcal
Protein
40.3g
Fat
12.6g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and apple cider vinegar to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips.

  • 7

    Arrange the cooked quinoa on a plate and top with the sliced chicken and a generous portion of the crunchy slaw.