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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Tender grilled chicken breast served alongside fluffy quinoa and a vibrant red cabbage slaw tossed in a zesty lemon vinaigrette for a refreshing crunch.

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NUTRITION

432kcal
Protein
41.7g
Fat
15.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Red Cabbage

0.5 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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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 about 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

  • 3

    Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 4

    Shred the red cabbage and carrots into a medium mixing bowl.

  • 5

    Whisk together the olive oil and lemon juice in a small jar to create a light vinaigrette.

  • 6

    Toss the shredded vegetables with the dressing until well coated.

  • 7

    Slice the grilled chicken into strips and serve over the warm quinoa with a generous portion of the slaw on the side.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Tender grilled chicken breast served alongside fluffy quinoa and a vibrant red cabbage slaw tossed in a zesty lemon vinaigrette for a refreshing crunch.

NUTRITION

432kcal
Protein
41.7g
Fat
15.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Red Cabbage

0.5 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

  • 3

    Prepare the quinoa by simmering in water or vegetable broth until all liquid is absorbed and the grains are fluffy.

  • 4

    Shred the red cabbage and carrots into a medium mixing bowl.

  • 5

    Whisk together the olive oil and lemon juice in a small jar to create a light vinaigrette.

  • 6

    Toss the shredded vegetables with the dressing until well coated.

  • 7

    Slice the grilled chicken into strips and serve over the warm quinoa with a generous portion of the slaw on the side.