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; 0.65 cup Cooked Quinoa; 1 cup Shredded Cabbage; 0.25 cup Shredded Carrots; 1.5 tsp Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Lemon Juice; 0.5 tsp Dried Oregano

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, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

Protein

42.2g

Fat

13.5g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.65 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1.5 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, salt, and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Whisk together the olive oil, apple cider vinegar, and lemon juice in a small mixing bowl to create the dressing.
4
Toss the shredded cabbage and carrots with the prepared dressing until well coated and crisp.
5
Slice the grilled chicken and serve it over the warm quinoa alongside the crunchy cabbage slaw.