Name: Grilled Chicken Breast with Crunchy Slaw and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Shredded Cabbage; 0.25 cup Shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 1 tbsp Lime Juice

Grilled Chicken Breast with Crunchy 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 Slaw and Quinoa

Grilled chicken breast served over fluffy quinoa and a vibrant cabbage slaw, finished with a zesty lime dressing and toasted pumpkin seeds.

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NUTRITION

Protein

42.3g

Fat

14.3g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

0.5 cup Cooked Quinoa

1 cup Shredded Cabbage

0.25 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lime Juice

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Whisk together the fresh lime juice and extra virgin olive oil in a small mixing bowl to create the dressing.
4
Toss the shredded cabbage and carrots with the lime vinaigrette and the pumpkin seeds in a large bowl.
5
Slice the grilled chicken into strips and serve it over a bed of warm quinoa with the crunchy slaw on the side.