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

Grilled chicken breast served over fluffy quinoa with a zesty cabbage slaw, finished with a bright and tangy apple cider vinaigrette for a satisfyingly crisp bite.

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NUTRITION

380kcal
Protein
39.6g
Fat
12.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for about six minutes per side until the internal temperature reaches 165°F.

  • 3

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss until the vegetables are thoroughly coated.

  • 5

    Slice the grilled chicken and serve it over a bed of warm quinoa alongside the refreshing slaw.

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

Grilled chicken breast served over fluffy quinoa with a zesty cabbage slaw, finished with a bright and tangy apple cider vinaigrette for a satisfyingly crisp bite.

NUTRITION

380kcal
Protein
39.6g
Fat
12.6g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for about six minutes per side until the internal temperature reaches 165°F.

  • 3

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss until the vegetables are thoroughly coated.

  • 5

    Slice the grilled chicken and serve it over a bed of warm quinoa alongside the refreshing slaw.