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 the lean and perfectly grilled chicken breast paired with a vibrant crunchy cabbage slaw featuring shredded cabbage, fresh carrots, and red bell pepper. A zesty lemon-mustard dressing elevates the flavors, while creamy avocado adds a hint of indulgence. Each bite is a balance of satisfying protein and crisp, refreshing textures for a wholesome, energizing lunch.

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NUTRITION

348kcal
Protein
45.5g
Fat
12.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 medium Carrot

0.25 medium Red Bell Pepper

0.25 medium Avocado

0.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan, and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by shredding the green cabbage, grating the carrot, and thinly slicing the red bell pepper.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to create the dressing.

  • 5

    Toss the shredded vegetables with the dressing until evenly coated.

  • 6

    Slice the avocado into cubes and gently fold it into the slaw.

  • 7

    Once the chicken is grilled, slice it into strips and serve it over or alongside the crunchy cabbage slaw.

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 the lean and perfectly grilled chicken breast paired with a vibrant crunchy cabbage slaw featuring shredded cabbage, fresh carrots, and red bell pepper. A zesty lemon-mustard dressing elevates the flavors, while creamy avocado adds a hint of indulgence. Each bite is a balance of satisfying protein and crisp, refreshing textures for a wholesome, energizing lunch.

NUTRITION

348kcal
Protein
45.5g
Fat
12.5g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 medium Carrot

0.25 medium Red Bell Pepper

0.25 medium Avocado

0.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan, and season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by shredding the green cabbage, grating the carrot, and thinly slicing the red bell pepper.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper to create the dressing.

  • 5

    Toss the shredded vegetables with the dressing until evenly coated.

  • 6

    Slice the avocado into cubes and gently fold it into the slaw.

  • 7

    Once the chicken is grilled, slice it into strips and serve it over or alongside the crunchy cabbage slaw.