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

Char-grilled chicken breast paired with fluffy quinoa and a vibrant cabbage slaw tossed in a zesty Dijon dressing for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

420kcal
Protein
42g
Fat
11.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1/2 tsp Honey

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium bowl, toss the shredded cabbage and carrots with the dressing until well coated.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    Serve the sliced chicken alongside the cooked quinoa and the crunchy cabbage 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

Char-grilled chicken breast paired with fluffy quinoa and a vibrant cabbage slaw tossed in a zesty Dijon dressing for a satisfying crunch.

NUTRITION

420kcal
Protein
42g
Fat
11.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

3/4 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1/2 tsp Honey

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a medium bowl, toss the shredded cabbage and carrots with the dressing until well coated.

  • 5

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 6

    Serve the sliced chicken alongside the cooked quinoa and the crunchy cabbage slaw.