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 seasoned with garlic and oregano, paired with fluffy quinoa and a tangy cabbage slaw that stays refreshingly crisp.

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NUTRITION

380kcal
Protein
42.4g
Fat
10.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

145 grams Chicken Breast

100 grams Cooked Quinoa

100 grams Shredded Green Cabbage

25 grams Shredded Carrots

30 grams Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan over medium-high heat and lightly coat with half of the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until fully cooked and juices run clear.

  • 4

    In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, the remaining olive oil, and a pinch of salt to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve alongside the warm quinoa and the chilled, crunchy 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 seasoned with garlic and oregano, paired with fluffy quinoa and a tangy cabbage slaw that stays refreshingly crisp.

NUTRITION

380kcal
Protein
42.4g
Fat
10.7g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

145 grams Chicken Breast

100 grams Cooked Quinoa

100 grams Shredded Green Cabbage

25 grams Shredded Carrots

30 grams Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Heat a grill pan over medium-high heat and lightly coat with half of the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until fully cooked and juices run clear.

  • 4

    In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, the remaining olive oil, and a pinch of salt to create the dressing.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve alongside the warm quinoa and the chilled, crunchy slaw.