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 Boneless Skinless Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Shredded Cabbage and Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

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

Grilled chicken breast paired with fluffy quinoa and a crisp cabbage slaw, tossed in a zesty apple cider vinaigrette for a bright, refreshing crunch.

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NUTRITION

Protein

41.2g

Fat

15.2g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1/2 cup Cooked Quinoa

2 cups Shredded Cabbage and Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and one teaspoon of the olive oil.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the remaining teaspoon of olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
4
Place the shredded cabbage and carrots in a large bowl and toss thoroughly with the prepared vinaigrette.
5
Warm the pre-cooked quinoa if desired, fluff with a fork, and place it on a serving plate.
6
Slice the grilled chicken into strips and serve it over the quinoa with the crunchy slaw on the side.