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 bright and refreshing lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. The zesty lemon-dijon vinaigrette elevates the flavors, making each bite both satisfying and refreshingly light.

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NUTRITION

408kcal
Protein
42.7g
Fat
19.4g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrot

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Pat the chicken breast dry and season with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and the juices run clear. Remove from grill and let rest for a few minutes before slicing.

  • 3

    In a bowl, combine the shredded cabbage and carrot.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until well blended to form the vinaigrette.

  • 5

    Drizzle the dressing over the cabbage slaw and toss to evenly coat.

  • 6

    Slice the grilled chicken breast and serve it atop or alongside the crunchy slaw for a refreshing and balanced lunch.

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 bright and refreshing lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. The zesty lemon-dijon vinaigrette elevates the flavors, making each bite both satisfying and refreshingly light.

NUTRITION

408kcal
Protein
42.7g
Fat
19.4g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrot

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Pat the chicken breast dry and season with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and the juices run clear. Remove from grill and let rest for a few minutes before slicing.

  • 3

    In a bowl, combine the shredded cabbage and carrot.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until well blended to form the vinaigrette.

  • 5

    Drizzle the dressing over the cabbage slaw and toss to evenly coat.

  • 6

    Slice the grilled chicken breast and serve it atop or alongside the crunchy slaw for a refreshing and balanced lunch.