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 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Apple Cider Vinegar; 1/4 tsp Garlic Powder

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 grilled chicken breast served over fluffy quinoa with a zesty cabbage and carrot slaw, finished with a bright and tangy lemon-herb vinaigrette.

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NUTRITION

Protein

38g

Fat

10.2g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

1/4 tsp Garlic Powder

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the slaw by tossing the shredded cabbage and carrots in a medium bowl.
4
In a small jar, whisk together the olive oil, lemon juice, and apple cider vinegar to create the dressing.
5
Pour the dressing over the cabbage mixture and toss well to coat.
6
Slice the grilled chicken into strips.
7
Serve the chicken alongside the fluffy quinoa and the crunchy cabbage slaw.