YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw
A vibrant and refreshing lunch featuring perfectly grilled chicken breast paired with a crunchy slaw of red cabbage, carrot, and red bell pepper, all tossed in a zesty olive oil and rice vinegar dressing. This meal delivers a satisfying blend of lean protein and crisp vegetables to keep you energized throughout the day.
INGREDIENTS
6.5 oz Chicken Breast
1 cup shredded Red Cabbage
0.5 cup shredded Carrot
0.5 cup diced Red Bell Pepper
3 tsp Olive Oil
1 tbsp Rice Vinegar
0.5 tsp Garlic Powder
Salt and Pepper to taste
2 tbsp Fresh Cilantro
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt, pepper, and garlic powder.
Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.
In a large bowl, combine the shredded red cabbage, shredded carrot, and diced red bell pepper.
In a small bowl, whisk together olive oil, rice vinegar, and a pinch of salt and pepper to create the dressing.
Pour the dressing over the vegetables and toss well to ensure even coating.
Slice the grilled chicken breast and serve atop or alongside the crunchy cabbage slaw.
Garnish with fresh cilantro and enjoy your nutritious, protein-packed lunch.