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 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 2 tsp Olive Oil; 1 tbsp Apple Cider Vinegar

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 and a vibrant cabbage slaw, tossed in a zesty vinaigrette for a refreshing crunch.

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NUTRITION

Protein

41.1g

Fat

15.2g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup cooked Quinoa

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
Prepare the quinoa according to package directions using water or vegetable broth until light and fluffy.
4
In a large bowl, combine the shredded green cabbage, red cabbage, and carrots.
5
Whisk together the olive oil and apple cider vinegar with a pinch of salt to create the dressing.
6
Toss the cabbage mixture with the dressing until every piece is well coated.
7
Slice the grilled chicken and serve it immediately alongside the quinoa and the crunchy slaw.