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: 5.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Cabbage; 0.25 cup Shredded Carrots; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lime Juice; 0.5 teaspoon 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 chicken breast grilled with garlic and lime, served over fluffy quinoa with a vibrant cabbage slaw for a satisfyingly crunchy bite.

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NUTRITION

Protein

40.7g

Fat

19.2g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lime Juice

0.5 teaspoon Garlic Powder

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PREPARATION

1
Season the chicken breast evenly with garlic powder, salt, and black pepper.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until fully cooked and the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the extra virgin olive oil and fresh lime juice to create a light dressing.
4
Combine the shredded cabbage and carrots in a medium bowl and toss thoroughly with the lime dressing until well coated.
5
Place the warm cooked quinoa on a plate, top with the sliced grilled chicken, and serve alongside the refreshing cabbage slaw.