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: 5.25 ounces Chicken Breast; 0.5 cup cooked Quinoa; 1 cup shredded Green Cabbage; 0.25 cup shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 1 teaspoon Pumpkin Seeds

Nutrition

Per serving

424 calories

Protein: 43g; 39% of calories
Carbs: 27g; 25% of calories
Fat: 18g; 36% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small mixing bowl to create the dressing.
In a separate bowl, toss the shredded cabbage and carrots with the dressing until evenly coated.
Place the warm, cooked quinoa on a plate and top with the sliced grilled chicken breast.
Serve the crunchy cabbage slaw alongside the chicken and garnish the entire dish with toasted pumpkin seeds.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes