Grilled Chicken Breast with Crunchy Cabbage Slaw

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

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by fresh carrot and red bell pepper. A drizzle of tangy olive oil and apple cider vinegar dressing ties the flavors together in a refreshing, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

335kcal
Protein
43.4g
Fat
13.3g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast (184g)

100g Shredded Green Cabbage

1/2 medium Carrot (~30g), shredded

1/2 medium Red Bell Pepper (~50g), sliced

2 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing.

  • 3

    In a bowl, combine the shredded green cabbage, shredded carrot, and thinly sliced red bell pepper.

  • 4

    In a small jar or bowl, mix together the olive oil, apple cider vinegar, and a pinch of salt and pepper to create a light dressing.

  • 5

    Drizzle the dressing over the slaw and toss gently to combine.

  • 6

    Plate the sliced chicken breast alongside a generous serving of the crunchy cabbage slaw and serve immediately.

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by fresh carrot and red bell pepper. A drizzle of tangy olive oil and apple cider vinegar dressing ties the flavors together in a refreshing, nutrient-packed meal.

NUTRITION

335kcal
Protein
43.4g
Fat
13.3g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast (184g)

100g Shredded Green Cabbage

1/2 medium Carrot (~30g), shredded

1/2 medium Red Bell Pepper (~50g), sliced

2 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing.

  • 3

    In a bowl, combine the shredded green cabbage, shredded carrot, and thinly sliced red bell pepper.

  • 4

    In a small jar or bowl, mix together the olive oil, apple cider vinegar, and a pinch of salt and pepper to create a light dressing.

  • 5

    Drizzle the dressing over the slaw and toss gently to combine.

  • 6

    Plate the sliced chicken breast alongside a generous serving of the crunchy cabbage slaw and serve immediately.