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

Herb-marinated chicken breast grilled to perfection and served with a zesty cabbage slaw and fluffy quinoa, finished with a bright and crisp lemon-dijon vinaigrette.

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NUTRITION

387kcal
Protein
40.9g
Fat
13.3g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    In a mixing bowl, whisk together the lemon juice and olive oil with a pinch of salt to create the dressing.

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly to coat.

  • 5

    Let the slaw sit for 5 minutes to allow the cabbage to soften slightly while maintaining its crunch.

  • 6

    Fluff the cooked quinoa and place it on a plate as a base.

  • 7

    Slice the grilled chicken and arrange it over the quinoa, serving the crisp slaw alongside.

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

Herb-marinated chicken breast grilled to perfection and served with a zesty cabbage slaw and fluffy quinoa, finished with a bright and crisp lemon-dijon vinaigrette.

NUTRITION

387kcal
Protein
40.9g
Fat
13.3g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    In a mixing bowl, whisk together the lemon juice and olive oil with a pinch of salt to create the dressing.

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly to coat.

  • 5

    Let the slaw sit for 5 minutes to allow the cabbage to soften slightly while maintaining its crunch.

  • 6

    Fluff the cooked quinoa and place it on a plate as a base.

  • 7

    Slice the grilled chicken and arrange it over the quinoa, serving the crisp slaw alongside.