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

Enjoy a light and fresh lunch featuring tender grilled chicken breast paired with a vibrant, crunchy cabbage slaw. This dish is accented with shredded carrots, red bell pepper, a zesty lemon-olive oil dressing, and rounded out with sweet potato and creamy avocado, delivering a harmonious balance of flavors and textures.

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NUTRITION

365kcal
Protein
25.9g
Fat
14.8g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (70g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (27g)

1/4 cup diced Red Bell Pepper (25g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1/2 cup roasted Sweet Potato (100g)

50g Avocado slices

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Optionally, add a squeeze of lemon juice.

  • 3

    Grill the chicken breast for about 4-5 minutes per side until fully cooked and nicely charred. Remove and let rest while you prepare the slaw.

  • 4

    In a large bowl, combine the shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 6

    Pour the dressing over the veggies and toss until evenly coated.

  • 7

    Add the roasted sweet potato and gently fold it into the slaw.

  • 8

    Plate the grilled chicken breast, then top or serve alongside the crunchy cabbage slaw.

  • 9

    Finish the meal by garnishing with fresh avocado slices for a creamy texture.

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

Enjoy a light and fresh lunch featuring tender grilled chicken breast paired with a vibrant, crunchy cabbage slaw. This dish is accented with shredded carrots, red bell pepper, a zesty lemon-olive oil dressing, and rounded out with sweet potato and creamy avocado, delivering a harmonious balance of flavors and textures.

NUTRITION

365kcal
Protein
25.9g
Fat
14.8g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Chicken Breast (70g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (27g)

1/4 cup diced Red Bell Pepper (25g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1/2 cup roasted Sweet Potato (100g)

50g Avocado slices

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Optionally, add a squeeze of lemon juice.

  • 3

    Grill the chicken breast for about 4-5 minutes per side until fully cooked and nicely charred. Remove and let rest while you prepare the slaw.

  • 4

    In a large bowl, combine the shredded cabbage, shredded carrot, and diced red bell pepper.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create a light dressing.

  • 6

    Pour the dressing over the veggies and toss until evenly coated.

  • 7

    Add the roasted sweet potato and gently fold it into the slaw.

  • 8

    Plate the grilled chicken breast, then top or serve alongside the crunchy cabbage slaw.

  • 9

    Finish the meal by garnishing with fresh avocado slices for a creamy texture.