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 Boneless Skinless Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups 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

405 calories

Protein: 42g; 41% of calories
Carbs: 30g; 29% of calories
Fat: 14g; 30% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount 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 is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium mixing bowl to create the dressing.
Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.
Let the chicken rest for 3 minutes after cooking, then slice into strips.
Serve the sliced chicken over the warm quinoa with the crunchy cabbage slaw on the side.

Nutrition

Ingredients

Instructions

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