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 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 0.25 cup Shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar

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

Herb-marinated chicken breast grilled until juicy and served with fluffy quinoa and a tangy, vinegar-based cabbage slaw that stays perfectly crisp.

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NUTRITION

Protein

39.6g

Fat

14.1g

Carbs

26.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Green Cabbage

0.25 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and pepper.
2
Heat one teaspoon of olive oil in a grill pan over medium-high heat.
3
Grill the chicken for 6 minutes per side until the internal temperature reaches 165°F.
4
Whisk the remaining olive oil and apple cider vinegar in a small bowl.
5
Toss the shredded cabbage and carrots with the dressing until well coated.
6
Place the cooked quinoa on a plate and top with the sliced chicken and crisp slaw.