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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Grilled chicken breast paired with fluffy quinoa and a zesty cabbage slaw, finished with a tangy vinaigrette for a refreshing crunch.

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NUTRITION

401kcal
Protein
42.5g
Fat
13.2g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Breast

0.5 cup Cooked Quinoa

75g Shredded Cabbage

25g Shredded Carrots

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a touch of garlic powder.

  • 2

    Heat a grill pan over medium-high heat and cook the chicken for approximately 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a separate mixing bowl, combine the shredded cabbage and carrots, then toss thoroughly with the prepared dressing.

  • 5

    Warm the pre-cooked quinoa if desired and place it on a serving plate.

  • 6

    Allow the grilled chicken to rest for three minutes before slicing it into strips.

  • 7

    Arrange the sliced chicken over the quinoa and serve alongside the vibrant, crunchy slaw.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Grilled chicken breast paired with fluffy quinoa and a zesty cabbage slaw, finished with a tangy vinaigrette for a refreshing crunch.

NUTRITION

401kcal
Protein
42.5g
Fat
13.2g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

160g Chicken Breast

0.5 cup Cooked Quinoa

75g Shredded Cabbage

25g Shredded Carrots

2 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a touch of garlic powder.

  • 2

    Heat a grill pan over medium-high heat and cook the chicken for approximately 6 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 4

    In a separate mixing bowl, combine the shredded cabbage and carrots, then toss thoroughly with the prepared dressing.

  • 5

    Warm the pre-cooked quinoa if desired and place it on a serving plate.

  • 6

    Allow the grilled chicken to rest for three minutes before slicing it into strips.

  • 7

    Arrange the sliced chicken over the quinoa and serve alongside the vibrant, crunchy slaw.