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: 4.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 1 tsp Extra Virgin Olive Oil; 1 tsp Toasted Sunflower Seeds; 1 tbsp Lemon Juice; 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

Grilled lemon-herb chicken breast served over fluffy quinoa with a vinegar-based cabbage slaw and toasted sunflower seeds.

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NUTRITION

Protein

36.8g

Fat

11.4g

Carbs

27.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tsp Toasted Sunflower Seeds

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with lemon juice, salt, pepper, and dried herbs of choice.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.
3
Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, whisk together the apple cider vinegar and olive oil in a medium bowl.
5
Toss the shredded cabbage into the dressing until well coated and sprinkle with sunflower seeds.
6
Reheat the cooked quinoa if necessary and fluff with a fork.
7
Slice the grilled chicken and serve it over the quinoa with the crunchy slaw on the side.