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 vibrant, vinegar-based cabbage slaw and toasted almonds for a satisfying crunch.

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NUTRITION

386kcal
Protein
33g
Fat
14.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1/2 tsp Honey

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and honey in a small bowl to create the dressing.

  • 4

    In a medium bowl, toss the shredded cabbage with the dressing and sliced almonds until well coated.

  • 5

    Warm the pre-cooked quinoa if desired and place it at the base of your bowl.

  • 6

    Slice the grilled chicken and serve it alongside the crunchy cabbage slaw over the quinoa.

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 vibrant, vinegar-based cabbage slaw and toasted almonds for a satisfying crunch.

NUTRITION

386kcal
Protein
33g
Fat
14.9g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup cooked Quinoa

1.5 cups shredded Green Cabbage

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1/2 tsp Honey

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and honey in a small bowl to create the dressing.

  • 4

    In a medium bowl, toss the shredded cabbage with the dressing and sliced almonds until well coated.

  • 5

    Warm the pre-cooked quinoa if desired and place it at the base of your bowl.

  • 6

    Slice the grilled chicken and serve it alongside the crunchy cabbage slaw over the quinoa.