Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Enjoy a bright and satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing, crunchy vegetable slaw and a side of roasted sweet potato cubes. The medley of crisp cabbage, carrot, red bell pepper, and cucumber tossed in a light lemon-olive oil dressing provides a delightful contrast to the tender, juicy chicken, making each bite both nutritious and flavorful.

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NUTRITION

382kcal
Protein
41.1g
Fat
9.0g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (128g)

1 cup shredded Green Cabbage (70g)

1/2 medium Carrot (30g)

1/4 cup sliced Red Bell Pepper (30g)

1/4 cup sliced Cucumber (30g)

1 tsp Olive Oil (5g)

1 tsp Lemon Juice (5g)

100g Sweet Potato, diced

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and set the oven to 400°F for the sweet potato.

  • 2

    Season the chicken breast lightly with salt, pepper, and any desired herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and grill marks appear.

  • 4

    Meanwhile, toss shredded cabbage, carrot slices, red bell pepper, and cucumber in a bowl.

  • 5

    In a small bowl, whisk together olive oil and lemon juice, then drizzle over the vegetables, tossing to evenly coat.

  • 6

    Place diced sweet potato on a baking tray, season lightly, and roast in the preheated oven for 20-25 minutes until tender and slightly crispy.

  • 7

    Slice the grilled chicken and serve alongside the crunchy vegetable slaw with a side of roasted sweet potato cubes.

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Enjoy a bright and satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing, crunchy vegetable slaw and a side of roasted sweet potato cubes. The medley of crisp cabbage, carrot, red bell pepper, and cucumber tossed in a light lemon-olive oil dressing provides a delightful contrast to the tender, juicy chicken, making each bite both nutritious and flavorful.

NUTRITION

382kcal
Protein
41.1g
Fat
9.0g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (128g)

1 cup shredded Green Cabbage (70g)

1/2 medium Carrot (30g)

1/4 cup sliced Red Bell Pepper (30g)

1/4 cup sliced Cucumber (30g)

1 tsp Olive Oil (5g)

1 tsp Lemon Juice (5g)

100g Sweet Potato, diced

PREPARATION

  • 1

    Preheat your grill to medium-high heat and set the oven to 400°F for the sweet potato.

  • 2

    Season the chicken breast lightly with salt, pepper, and any desired herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and grill marks appear.

  • 4

    Meanwhile, toss shredded cabbage, carrot slices, red bell pepper, and cucumber in a bowl.

  • 5

    In a small bowl, whisk together olive oil and lemon juice, then drizzle over the vegetables, tossing to evenly coat.

  • 6

    Place diced sweet potato on a baking tray, season lightly, and roast in the preheated oven for 20-25 minutes until tender and slightly crispy.

  • 7

    Slice the grilled chicken and serve alongside the crunchy vegetable slaw with a side of roasted sweet potato cubes.