Name: Grilled Chicken Breast with Crunchy Vegetable 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; 0.25 cup Sliced Red Bell Pepper; 1 teaspoon Avocado Oil; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Lime Juice; 1 tablespoon Fresh Cilantro

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw and Quinoa

Tender grilled chicken breast served over fluffy quinoa with a vibrant, vinegar-based vegetable slaw that adds a refreshing, zesty crunch.

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NUTRITION

Protein

41.7g

Fat

15.2g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

0.25 cup Sliced Red Bell Pepper

1 teaspoon Avocado Oil

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Lime Juice

1 tablespoon Fresh Cilantro

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Heat the avocado oil in a grill pan over medium-high heat.
3
Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
4
In a mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and lime juice.
5
Add the shredded cabbage, carrots, and red bell peppers to the bowl and toss to coat.
6
Stir in the fresh cilantro and let the slaw marinate for 5 minutes.
7
Serve the grilled chicken over a bed of warm quinoa with the crunchy slaw on the side.