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 vibrant, fresh lunch featuring a perfectly grilled chicken breast paired with a crunchy vegetable slaw tossed in a zesty lemon-olive oil dressing with a hint of creaminess from avocado. This balanced dish offers a mix of textures and bright flavors that are both satisfying and energizing.

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NUTRITION

417kcal
Protein
43.2g
Fat
14.7g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Grilled)

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

1/4 cup chopped Red Bell Pepper

1 tsp Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper.

  • 3

    Grill the chicken breast for about 5-6 minutes on each side, or until fully cooked through and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine shredded cabbage, carrots, and red bell pepper.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and a dash of salt and pepper to create a light dressing.

  • 6

    Pour the dressing over the mixed vegetables and gently toss to coat evenly.

  • 7

    Dice the avocado and fold it into the slaw for added creaminess and extra texture.

  • 8

    Slice the grilled chicken breast and serve it atop the crunchy vegetable slaw for a balanced, protein-packed lunch.

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 vibrant, fresh lunch featuring a perfectly grilled chicken breast paired with a crunchy vegetable slaw tossed in a zesty lemon-olive oil dressing with a hint of creaminess from avocado. This balanced dish offers a mix of textures and bright flavors that are both satisfying and energizing.

NUTRITION

417kcal
Protein
43.2g
Fat
14.7g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (Grilled)

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

1/4 cup chopped Red Bell Pepper

1 tsp Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper.

  • 3

    Grill the chicken breast for about 5-6 minutes on each side, or until fully cooked through and juices run clear. Let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine shredded cabbage, carrots, and red bell pepper.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and a dash of salt and pepper to create a light dressing.

  • 6

    Pour the dressing over the mixed vegetables and gently toss to coat evenly.

  • 7

    Dice the avocado and fold it into the slaw for added creaminess and extra texture.

  • 8

    Slice the grilled chicken breast and serve it atop the crunchy vegetable slaw for a balanced, protein-packed lunch.