Name: Grilled Chicken Breast with Crunchy Asian Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 cup Napa Cabbage; 0.5 cup shredded Carrot; 0.5 cup julienned Red Bell Pepper; 1 tbsp Rice Vinegar; 1 tsp Sesame Oil; 1 tsp Low-Sodium Soy Sauce; 1 tbsp Toasted Sesame Seeds; 2 tbsp chopped Fresh Cilantro

Grilled Chicken Breast with Crunchy Asian Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Asian Slaw

Enjoy a vibrant, clean Asian-inspired lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy slaw tossed in a light sesame rice vinegar dressing. Each bite brings a mix of succulent protein and crisp, tangy vegetables for a satisfying and balanced meal.

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NUTRITION

Protein

56.5g

Fat

12.8g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Napa Cabbage

0.5 cup shredded Carrot

0.5 cup julienned Red Bell Pepper

1 tbsp Rice Vinegar

1 tsp Sesame Oil

1 tsp Low-Sodium Soy Sauce

1 tbsp Toasted Sesame Seeds

2 tbsp chopped Fresh Cilantro

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PREPARATION

1
Preheat your grill to medium-high heat. Pat the chicken breast dry and season lightly with salt and pepper.
2
Grill the chicken breast for about 6-7 minutes per side until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.
3
In a large bowl, combine Napa cabbage, shredded carrot, and julienned red bell pepper.
4
In a small bowl, whisk together rice vinegar, sesame oil, and low-sodium soy sauce.
5
Drizzle the dressing over the slaw and toss thoroughly to coat evenly.
6
Top the slaw with toasted sesame seeds and chopped fresh cilantro.
7
Slice the grilled chicken breast and serve atop or alongside the crunchy Asian slaw for a refreshing, balanced lunch.