YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Veggie Slaw
Savor a bright and refreshing lunch featuring tender grilled chicken breast paired with a crunchy slaw of cabbage, carrots, and red bell pepper, all lightly dressed in a zesty lemon-olive oil blend and finished with crunchy slivered almonds for an extra textural punch.
INGREDIENTS
4.5 oz Chicken Breast
1 cup shredded Green Cabbage
0.5 cup shredded Carrot
0.25 cup diced Red Bell Pepper
2 tsp Extra Virgin Olive Oil
2 tbsp Slivered Almonds
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice.
Grill the chicken for about 6-7 minutes per side until fully cooked and internal temperature reaches 165°F.
In a large bowl, combine the shredded cabbage, shredded carrot, and diced red bell pepper.
In a small bowl, whisk together the olive oil, a squeeze of lemon juice, salt, and pepper to create the dressing.
Drizzle the dressing over the veggies and toss to coat evenly.
Top the veggie slaw with slivered almonds for added crunch.
Slice the grilled chicken breast against the grain and serve alongside the fresh, crunchy veggie slaw.