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: 6 oz Chicken Breast, boneless skinless; 1/2 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 1/2 cup Shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tsp Raw Honey; 1 tbsp Apple Cider Vinegar; Pinch of Sea Salt and Black Pepper

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 and a zesty cabbage slaw, finished with a drizzle of honey-cider vinaigrette for a refreshing crunch.

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NUTRITION

Protein

45.5g

Fat

11g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless skinless

1/2 cup Cooked Quinoa

1.5 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tsp Raw Honey

1 tbsp Apple Cider Vinegar

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Prepare the quinoa according to package instructions and set aside to stay warm.
2
Season the chicken breast with sea salt and black pepper on both sides.
3
Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.
4
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
5
While chicken is cooking, whisk together the apple cider vinegar, honey, and olive oil in a small bowl.
6
In a large mixing bowl, toss the shredded cabbage and carrots with the dressing until well coated.
7
Slice the grilled chicken into strips.
8
Plate the fluffy quinoa, top with the sliced chicken, and serve the crunchy slaw on the side.