YOUR SOLIN GENERATED RECIPE
Grilled Lemongrass Chicken with Fresh Herbs and Crunchy Vegetable Slaw
Enjoy a vibrant, refreshing dish featuring marinated grilled chicken infused with aromatic lemongrass and garlic, paired with a crisp, colorful vegetable slaw accented with fresh herbs and a touch of avocado for creaminess. This dish delivers a harmonious blend of tangy, savory, and herbal flavors, perfect for a light yet satisfying meal.
INGREDIENTS
6 ounces Chicken Breast
1 stalk Fresh Lemongrass
2 cloves Garlic
1/4 cup Fresh Herbs (Mint & Cilantro)
1 tablespoon Lime Juice
1 teaspoon Olive Oil
1 cup Shredded Cabbage
1/2 medium Carrot (shredded)
1/2 medium Red Bell Pepper (julienned)
1/4 piece Avocado
PREPARATION
In a small bowl, combine finely minced lemongrass, garlic, fresh herbs, lime juice, olive oil, salt, and pepper to create the marinade.
Pound the chicken breast slightly for even grilling, then coat it thoroughly with the marinade. Let it sit for at least 20 minutes to absorb the flavors.
Preheat the grill (or grill pan) over medium-high heat. Grill the chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the vegetable slaw. In a large bowl, combine shredded cabbage, shredded carrot, and julienned red bell pepper.
Dice the avocado and gently fold it into the slaw for a creamy texture that complements the crunch of the vegetables.
Once the chicken is done, let it rest for a few minutes before slicing. Serve the sliced grilled chicken over a bed of the fresh vegetable slaw.
Garnish with additional fresh herbs if desired and enjoy your flavorful, balanced meal.