YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Shredded Cabbage Salad
Enjoy a bright, healthy lunch featuring tender grilled chicken breast paired with a refreshing, crunchy shredded cabbage salad accented with carrots and red bell pepper. This dish is lightly dressed with olive oil and lemon juice, creating a perfect balance of savory and zesty flavors. It's ideal for those tracking macros while seeking a satisfying, clean meal.
INGREDIENTS
6 ounces Chicken Breast
1 cup shredded Green Cabbage
1/2 cup shredded Carrot
1/2 cup diced Red Bell Pepper
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
Garlic Powder to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt, pepper, and garlic powder.
Grill the chicken for 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the salad by tossing shredded cabbage, shredded carrot, and diced red bell pepper in a bowl.
In a small bowl, whisk together extra virgin olive oil, lemon juice, a pinch of salt, and garlic powder to create a light dressing.
Drizzle the dressing over the salad and toss gently until evenly coated.
Slice the grilled chicken breast and serve atop or beside the crunchy salad.