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 refreshing lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. The tangy vinaigrette dressing, accented with a touch of olive oil and vinegar, elevates the natural flavors of the fresh veggies, creating a balanced, satisfying dish ideal for a nutritious meal.

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NUTRITION

380kcal
Protein
44.2g
Fat
18.4g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast (184g)

1.5 cups shredded Green Cabbage (134g)

1/2 medium Carrot (35g), julienned

1/4 cup sliced Red Bell Pepper (38g)

1 tbsp Extra Virgin Olive Oil

1 tsp Apple Cider Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Optionally, add a squeeze of lemon or your favorite herbs for extra flavor.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine the shredded cabbage, julienned carrot, and sliced red bell pepper.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and pepper to create a tangy dressing.

  • 6

    Drizzle the dressing over the cabbage mixture and toss well to ensure all veggies are evenly coated.

  • 7

    Slice the grilled chicken breast and serve atop a generous portion of 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

Enjoy a refreshing lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. The tangy vinaigrette dressing, accented with a touch of olive oil and vinegar, elevates the natural flavors of the fresh veggies, creating a balanced, satisfying dish ideal for a nutritious meal.

NUTRITION

380kcal
Protein
44.2g
Fat
18.4g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast (184g)

1.5 cups shredded Green Cabbage (134g)

1/2 medium Carrot (35g), julienned

1/4 cup sliced Red Bell Pepper (38g)

1 tbsp Extra Virgin Olive Oil

1 tsp Apple Cider Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Optionally, add a squeeze of lemon or your favorite herbs for extra flavor.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a mixing bowl, combine the shredded cabbage, julienned carrot, and sliced red bell pepper.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and pepper to create a tangy dressing.

  • 6

    Drizzle the dressing over the cabbage mixture and toss well to ensure all veggies are evenly coated.

  • 7

    Slice the grilled chicken breast and serve atop a generous portion of the crunchy cabbage slaw.