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 satisfying and balanced lunch featuring a well-seasoned, grilled 6-ounce chicken breast paired with a vibrant and crunchy slaw of cabbage, carrots, and red bell pepper, all lightly dressed in a tangy mustard vinaigrette. This dish delivers a refreshing crunch along with a burst of flavor, making it a perfect option for a nutritious, protein-packed meal.

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NUTRITION

369kcal
Protein
41.2g
Fat
16.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Green Cabbage (shredded)

1 medium Carrot (shredded)

1/4 cup Red Bell Pepper (sliced)

1 tbsp Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt & Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by shredding the cabbage and carrot, then slicing the red bell pepper.

  • 5

    In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to create the dressing.

  • 6

    Toss the shredded vegetables with the dressing until evenly coated.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing.

  • 8

    Serve the grilled chicken alongside a generous serving of crunchy cabbage slaw for a balanced, flavorful 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

Enjoy a satisfying and balanced lunch featuring a well-seasoned, grilled 6-ounce chicken breast paired with a vibrant and crunchy slaw of cabbage, carrots, and red bell pepper, all lightly dressed in a tangy mustard vinaigrette. This dish delivers a refreshing crunch along with a burst of flavor, making it a perfect option for a nutritious, protein-packed meal.

NUTRITION

369kcal
Protein
41.2g
Fat
16.6g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Green Cabbage (shredded)

1 medium Carrot (shredded)

1/4 cup Red Bell Pepper (sliced)

1 tbsp Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by shredding the cabbage and carrot, then slicing the red bell pepper.

  • 5

    In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to create the dressing.

  • 6

    Toss the shredded vegetables with the dressing until evenly coated.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing.

  • 8

    Serve the grilled chicken alongside a generous serving of crunchy cabbage slaw for a balanced, flavorful lunch.