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 cup Shredded Green Cabbage; 0.25 cup Shredded Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Nutrition

Per serving

393 calories

Protein: 41g; 42% of calories
Carbs: 27g; 28% of calories
Fat: 13g; 31% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of sea salt and black pepper.
Heat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
In a separate large bowl, combine the shredded cabbage and carrots, then toss thoroughly with the dressing.
Slice the grilled chicken into strips.
Serve the chicken over the warm quinoa with the crunchy slaw on the side.

Nutrition

Ingredients

Instructions

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

More lunch recipes