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 Boneless Skinless Chicken Breast; 1/2 cup Cooked Quinoa; 1 cup Shredded Green Cabbage; 1/2 cup Shredded Red Cabbage; 1/2 medium Carrot, shredded; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; Salt, black pepper, and dried oregano to taste

Nutrition

Per serving

391 calories

Protein: 42g; 42% of calories
Carbs: 30g; 30% of calories
Fat: 12g; 27% of calories

Ingredients

8 items

5½ oz Boneless Skinless Chicken Breast
1/2 cup Cooked Quinoa
1 cup Shredded Green Cabbage
1/2 cup Shredded Red Cabbage
1/2 medium Carrot, shredded
1½ tsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
Salt, black pepper, and dried oregano to taste

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt, pepper, and dried oregano.
Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray if needed.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken cooks, whisk together the olive oil and apple cider vinegar in a medium bowl.
Add the green cabbage, red cabbage, and shredded carrots to the bowl and toss thoroughly to coat.
Warm the pre-cooked quinoa if desired, or serve it at room temperature.
Slice the grilled chicken into strips.
Plate the quinoa and cabbage slaw, then top with the sliced chicken breast.

Nutrition

Ingredients

Instructions

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