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 light yet filling lunch featuring a perfectly grilled chicken breast paired with a refreshing, crunchy vegetable slaw dressed in a tangy apple cider vinegar and olive oil dressing. This dish delivers a satisfying mix of textures and flavors that keep your meal plan on track.

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NUTRITION

391kcal
Protein
41.9g
Fat
17.4g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (≈128g)

1 cup shredded Green Cabbage (≈89g)

1/2 medium Carrot (≈30g), shredded

1/2 medium Red Bell Pepper (≈45g), julienned

1/4 cup sliced Cucumber (≈52g)

1 tablespoon Olive Oil

1 teaspoon Apple Cider Vinegar

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the shredded cabbage, shredded carrot, julienned red bell pepper, and sliced cucumber.

  • 5

    In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create a light dressing.

  • 6

    Pour the dressing over the vegetables and toss well to ensure even coating.

  • 7

    Slice the grilled chicken breast into strips and serve atop or alongside the crunchy vegetable slaw.

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 light yet filling lunch featuring a perfectly grilled chicken breast paired with a refreshing, crunchy vegetable slaw dressed in a tangy apple cider vinegar and olive oil dressing. This dish delivers a satisfying mix of textures and flavors that keep your meal plan on track.

NUTRITION

391kcal
Protein
41.9g
Fat
17.4g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast (≈128g)

1 cup shredded Green Cabbage (≈89g)

1/2 medium Carrot (≈30g), shredded

1/2 medium Red Bell Pepper (≈45g), julienned

1/4 cup sliced Cucumber (≈52g)

1 tablespoon Olive Oil

1 teaspoon Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the shredded cabbage, shredded carrot, julienned red bell pepper, and sliced cucumber.

  • 5

    In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to create a light dressing.

  • 6

    Pour the dressing over the vegetables and toss well to ensure even coating.

  • 7

    Slice the grilled chicken breast into strips and serve atop or alongside the crunchy vegetable slaw.