YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw
Savor the simplicity of grilled chicken breast paired with a vibrant crunchy cabbage slaw. The smoky grilled chicken is tender and juicy, while the crisp slaw of cabbage, carrots, and red bell pepper, lightly dressed in a tangy olive oil and vinegar dressing, creates a refreshing contrast. This balanced meal is perfect for a healthy lunch that is both satisfying and nourishing.
INGREDIENTS
6 oz Chicken Breast
1 cup shredded Green Cabbage
1/2 medium Carrot, grated
1/2 cup thinly sliced Red Bell Pepper
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Apple Cider Vinegar
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat and lightly oil the grates.
Season the chicken breast with salt and pepper on both sides.
Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the slaw: In a large bowl, combine shredded cabbage, grated carrot, and thinly sliced red bell pepper.
In a small bowl, whisk together the olive oil, apple cider vinegar, a pinch of salt, and pepper to create the dressing.
Pour the dressing over the slaw and toss well to ensure all the vegetables are evenly coated.
Plate a serving of the crunchy cabbage slaw and top it with slices of grilled chicken breast.
Serve immediately and enjoy a balanced, nutritious lunch.