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 oz Chicken Breast; 0.5 cup cooked Quinoa; 1.5 cups shredded Green Cabbage; 2 tsp Extra Virgin Olive Oil; 0.25 cup shredded Carrots; 1 tbsp Apple Cider Vinegar; Pinch of Sea Salt and 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 grilled chicken breast served over fluffy quinoa with a vibrant, vinegar-based cabbage slaw that adds a satisfyingly fresh crunch.

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NUTRITION

Protein

40.8g

Fat

15.2g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup cooked Quinoa

1.5 cups shredded Green Cabbage

2 tsp Extra Virgin Olive Oil

0.25 cup shredded Carrots

1 tbsp Apple Cider Vinegar

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.
3
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken is grilling, whisk together the apple cider vinegar and olive oil in a medium bowl.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.
6
Let the slaw sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.
7
Place the warm cooked quinoa on a plate, top with the grilled chicken breast, and serve the crunchy slaw on the side.