Grilled Chicken with Quinoa and Fermented Slaw

Grilled chicken with quinoa and fermented slaw for gut-friendly meals.

Fermented Foods Protein Rich
90%

Match for Gut Health

This score is based on all ingredients included in the food recipe and the data in the InnerBuddies database showing the effect of these ingredients on gut bacteria and functions.

Coming soon: personalization based on your profile and/or your gut microbiome test results.

Recipe description

This dish pairs juicy grilled chicken with protein-rich quinoa and a bright fermented slaw. The combo delivers fiber and plant diversity to support steady digestion and everyday energy. Quinoa adds gentle fiber and minerals, while the fermented slaw brings tangy flavor and naturally beneficial microbes through fermentation. Colorful vegetables contribute polyphenols that may support gut health as part of a varied, balanced plate. Simple, weeknight-friendly, and adaptable, it fits into a pattern of meals that emphasize real foods, fiber variety, and mindful eating without fuss.

March 4, 2026
Grilled Chicken with Quinoa and Fermented Slaw
Prep 15 min Cook 25 min Easy
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Why this recipe fits you

  • Rich in fiber from quinoa and vegetables.
  • Includes fermented slaw for plant-based microbes and flavor.
  • Balanced with protein, whole grains, and healthy fats for satiety.

Gut Health Score

🌿 Fiber diversity
80
🍇 Polyphenol density
70
🧬 Diversity support
78
🛡️ Inflammation support
82
🫧 Fermentation support
85
⚖️ Blood sugar stability
82

Ingredients

Bapao, chicken
1 piece
Bapao, chicken
Quinoa
1 serving spoon
Quinoa
Fermented Slaw
1 cup

Instructions

1

Preheat the grill to medium-high heat.

2

Season the chicken breasts with olive oil, salt, and black pepper.

3

Grill the chicken for about 6-7 minutes on each side until fully cooked.

4

While the chicken is grilling, rinse the quinoa and cook it according to the package instructions.

5

Shred the red cabbage and grate the carrot.

6

Combine the cabbage and carrot in a bowl and drizzle with olive oil; mix well.

7

Once the chicken and quinoa are done, serve them on plates with a generous portion of the fermented slaw.

Nutrition

520 kcal Calories
32 g Protein
45 g Carbohydrates
7 g Fiber
6 g Sugar
18 g Fat
3 g Saturated fat
0.8 g Salt

FAQ

How can I cook the chicken to stay juicy?
Pound to even thickness, pat dry, preheat the grill to medium-high, brush with oil and season, cook until just done, then rest 5 minutes before slicing.
Can I substitute quinoa with another grain?
Yes. Brown rice, millet, or buckwheat work; adjust cooking times and portions.
What exactly is fermented slaw, and is it safe to make at home?
It’s cabbage and vegetables preserved by lactic fermentation for tangy flavor and beneficial microbes. Use clean brine and refrigerate; it’s safe when made with clean equipment and stored cold, typically 1–2 weeks.
Is this dish gluten-free and dairy-free?
Yes, if you use gluten-free sauces and avoid dairy. The base components are naturally gluten- and dairy-free.
How should I store leftovers, and how long will they keep?
Refrigerate in airtight containers within 2 hours of cooking. Chicken, quinoa, and slaw keep about 3–4 days; reheat to steaming hot.
Can I make this in advance for a weeknight dinner?
Yes. You can cook chicken, quinoa, and slaw ahead; store separately and assemble before serving. Slaw is best when prepared close to serving for crunch.
Are there any common allergens in this recipe?
The main ingredients are chicken, quinoa, and vegetables. If you add seeds, nuts, or dressings with gluten or dairy, adjust accordingly. For a safe version, stick to simple ingredients.
How much protein is in a serving?
Roughly 25–30 g of protein per serving, depending on the chicken portion.
Can I make a vegetarian version with tofu or tempeh?
Yes. Use firm tofu or tempeh, marinate and grill; heat through. Keep the quinoa and slaw as is.

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