Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Grill-marked chicken breast seasoned with lemon and herbs, served over fluffy quinoa with a zesty, vinegar-dressed cabbage slaw for a satisfying crunch.

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NUTRITION

568kcal
Protein
38.2g
Fat
30.7g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with lemon juice, salt, and pepper

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked

  • 3

    Cook the quinoa in water or vegetable broth according to the package directions

  • 4

    Whisk together the olive oil, apple cider vinegar, and honey in a small bowl

  • 5

    Toss the shredded cabbage, carrots, and sunflower seeds with the prepared dressing

  • 6

    Slice the grilled chicken and serve it over the warm quinoa with the crunchy slaw

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa and Crunchy Cabbage Slaw

Grill-marked chicken breast seasoned with lemon and herbs, served over fluffy quinoa with a zesty, vinegar-dressed cabbage slaw for a satisfying crunch.

NUTRITION

568kcal
Protein
38.2g
Fat
30.7g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

0.5 cup Cooked Quinoa

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with lemon juice, salt, and pepper

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked

  • 3

    Cook the quinoa in water or vegetable broth according to the package directions

  • 4

    Whisk together the olive oil, apple cider vinegar, and honey in a small bowl

  • 5

    Toss the shredded cabbage, carrots, and sunflower seeds with the prepared dressing

  • 6

    Slice the grilled chicken and serve it over the warm quinoa with the crunchy slaw