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: 8 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1/2 cup shredded Red Cabbage; 1/4 cup shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lime Juice; 1/2 tsp Honey; Pinch of Salt and Black Pepper; 1/2 tsp Garlic Powder

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

Tender grilled chicken breast served alongside fluffy quinoa and a vibrant, zesty cabbage slaw that adds a refreshing crunch.

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NUTRITION

Protein

58.2g

Fat

12.6g

Carbs

35.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1/2 tsp Honey

Pinch of Salt and Black Pepper

1/2 tsp Garlic Powder

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the slaw by combining the shredded green cabbage, red cabbage, and carrots in a medium bowl.
4
In a small jar or bowl, whisk together the olive oil, lime juice, and honey to create the dressing.
5
Pour the dressing over the cabbage mixture and toss well to coat.
6
Slice the grilled chicken into strips.
7
Serve the chicken over the warm cooked quinoa with the crunchy slaw on the side.