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; 2 tablespoons grated Carrot; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 0.25 teaspoon Sea Salt; 0.25 teaspoon Black Pepper

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 to perfection and served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

Protein

40.9g

Fat

15.2g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Cabbage

2 tablespoons grated Carrot

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until fully cooked.
3
Prepare the quinoa according to package instructions if not using pre-cooked portions.
4
Thinly shred the cabbage and grate the carrot into a medium mixing bowl.
5
Whisk together the olive oil and apple cider vinegar then pour over the vegetables.
6
Toss the slaw thoroughly until well coated and let it sit for a few minutes to soften.
7
Slice the grilled chicken and serve it alongside the warm quinoa and the refreshing slaw.