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 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 0.5 tbsp Roasted Pepitas; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Nutrition

Per serving

417 calories

Protein: 41g; 40% of calories
Carbs: 30g; 29% of calories
Fat: 15g; 32% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
While the chicken rests, prepare the slaw by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.
Add the shredded cabbage and carrots to the dressing and toss thoroughly to coat.
Place the cooked quinoa in a serving bowl and top with the crunchy slaw.
Slice the grilled chicken breast and place it over the slaw and quinoa base.
Garnish with the roasted pepitas for an extra layer of texture and serve immediately.

Nutrition

Ingredients

Instructions

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