Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Tender grilled chicken breast paired with nutty quinoa and a tangy apple cider vinegar slaw for a satisfyingly refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
43.9g
Fat
15.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk together 1 teaspoon of olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 2

    Toss the shredded cabbage into the dressing mixture until well coated and let it marinate while you prepare the chicken.

  • 3

    Season the chicken breast with salt, pepper, and your preferred dried herbs like oregano or thyme.

  • 4

    Heat the remaining 1 teaspoon of olive oil in a grill pan or skillet over medium-high heat.

  • 5

    Grill the chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F and the outside is nicely charred.

  • 6

    Slice the chicken into strips and serve it alongside the fluffy quinoa and the tangy, crunchy cabbage slaw.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Tender grilled chicken breast paired with nutty quinoa and a tangy apple cider vinegar slaw for a satisfyingly refreshing crunch.

NUTRITION

420kcal
Protein
43.9g
Fat
15.6g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk together 1 teaspoon of olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 2

    Toss the shredded cabbage into the dressing mixture until well coated and let it marinate while you prepare the chicken.

  • 3

    Season the chicken breast with salt, pepper, and your preferred dried herbs like oregano or thyme.

  • 4

    Heat the remaining 1 teaspoon of olive oil in a grill pan or skillet over medium-high heat.

  • 5

    Grill the chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F and the outside is nicely charred.

  • 6

    Slice the chicken into strips and serve it alongside the fluffy quinoa and the tangy, crunchy cabbage slaw.