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 oz Chicken Breast; 1/2 cup cooked Quinoa; 1 cup shredded Green Cabbage; 1/4 cup shredded Carrots; 2.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Apple Cider Vinegar; 1/2 tsp Dried Oregano

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 chicken breast grilled with lemon and herbs, served over fluffy quinoa with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

Protein

41.7g

Fat

17g

Carbs

28.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, salt, pepper, and one teaspoon of olive oil.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a medium bowl, whisk together the remaining olive oil, apple cider vinegar, and lemon juice to create the dressing.
4
Toss the shredded cabbage and carrots into the dressing until the vegetables are thoroughly coated.
5
Slice the grilled chicken and serve it alongside the warm quinoa and the crunchy slaw.