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: 4.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1 tsp Extra Virgin Olive Oil; 1 tsp Avocado Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1/2 tsp Honey

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 with a zesty apple cider vinegar cabbage slaw for a satisfying, tangy crunch.

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NUTRITION

Protein

39.6g

Fat

12.7g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1 tsp Extra Virgin Olive Oil

1 tsp Avocado Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

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PREPARATION

1
Pat the chicken breast dry and season with salt, pepper, and a light coating of avocado oil.
2
Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl.
4
Place the shredded cabbage in a medium bowl and toss thoroughly with the prepared dressing.
5
Warm the pre-cooked quinoa if desired and place it at the base of your bowl.
6
Slice the grilled chicken into strips and serve on top of the quinoa alongside the crunchy cabbage slaw.