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; 1/2 cup Cooked Quinoa; 1 1/2 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Apple Cider Vinegar; Dried Oregano, Sea Salt, and Black Pepper to taste

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 chicken breast grilled with lemon and herbs, served over fluffy quinoa with a zesty cabbage slaw that provides a satisfying, vinegary crunch.

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NUTRITION

Protein

41.7g

Fat

15.2g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

Dried Oregano, Sea Salt, and Black Pepper to taste

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
Whisk together the olive oil, lemon juice, and apple cider vinegar in a small mixing bowl to create the dressing.
4
Combine the shredded cabbage and carrots in a larger bowl and toss thoroughly with the prepared dressing.
5
Place the warm, cooked quinoa on a plate and top with the sliced grilled chicken.
6
Serve the crunchy cabbage slaw alongside the chicken and quinoa for a fresh, high-volume lunch.