Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Enjoy a bright, satisfying lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy slaw of cabbage, carrot, and red bell pepper. The tangy olive oil and vinegar dressing, accented with a touch of avocado creaminess, ties the flavors together for a refreshing yet hearty meal.

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NUTRITION

385kcal
Protein
41.7g
Fat
17.9g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 medium Carrot

1/2 cup sliced Red Bell Pepper

2 tsp Olive Oil

1/4 Avocado

1 tbsp Apple Cider Vinegar

Salt & Pepper

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, add other herbs or spices if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Allow it to rest for 5 minutes before slicing.

  • 4

    While the chicken grills, prepare the crunchy slaw by combining shredded cabbage, grated or julienned carrot, and sliced red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together olive oil, apple cider vinegar, and a pinch of salt and pepper. Dice the avocado and gently toss it into the dressing to create little creamy bits.

  • 6

    Pour the dressing over the vegetable mixture and toss well to ensure the slaw is evenly coated.

  • 7

    Serve the sliced grilled chicken breast atop or alongside the crunchy vegetable slaw for a balanced, protein-rich lunch.

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Enjoy a bright, satisfying lunch featuring a perfectly grilled chicken breast paired with a vibrant, crunchy slaw of cabbage, carrot, and red bell pepper. The tangy olive oil and vinegar dressing, accented with a touch of avocado creaminess, ties the flavors together for a refreshing yet hearty meal.

NUTRITION

385kcal
Protein
41.7g
Fat
17.9g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 medium Carrot

1/2 cup sliced Red Bell Pepper

2 tsp Olive Oil

1/4 Avocado

1 tbsp Apple Cider Vinegar

Salt & Pepper

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Optionally, add other herbs or spices if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until it reaches an internal temperature of 165°F. Allow it to rest for 5 minutes before slicing.

  • 4

    While the chicken grills, prepare the crunchy slaw by combining shredded cabbage, grated or julienned carrot, and sliced red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together olive oil, apple cider vinegar, and a pinch of salt and pepper. Dice the avocado and gently toss it into the dressing to create little creamy bits.

  • 6

    Pour the dressing over the vegetable mixture and toss well to ensure the slaw is evenly coated.

  • 7

    Serve the sliced grilled chicken breast atop or alongside the crunchy vegetable slaw for a balanced, protein-rich lunch.