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 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 2 tablespoons Fresh Avocado

Nutrition

Per serving

424 calories

Protein: 42g; 40% of calories
Carbs: 31g; 29% of calories
Fat: 15g; 31% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and dried oregano.
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
In a medium bowl, whisk together the olive oil and a splash of apple cider vinegar to create a light dressing.
Toss the shredded cabbage and carrots into the dressing until well coated and slightly softened.
Reheat or fluff the pre-cooked quinoa and place it in the center of the plate.
Slice the grilled chicken and serve it over the quinoa with the crunchy slaw and fresh avocado slices on the side.

Nutrition

Ingredients

Instructions

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