YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Veggie Slaw
This light yet satisfying lunch features a perfectly grilled chicken breast paired with a refreshing and crunchy veggie slaw. The vibrant mix of cabbage, carrots, red bell pepper, and a zesty olive oil vinaigrette—topped with slivered almonds—creates a symphony of textures and flavors, making every bite a delight.
INGREDIENTS
6 oz Chicken Breast
1 cup shredded Green Cabbage
0.5 cup shredded Carrot
0.5 cup sliced Red Bell Pepper
1 tbsp Olive Oil
1 tbsp Apple Cider Vinegar
1 tbsp Slivered Almonds
PREPARATION
Begin by patting the chicken breast dry and lightly seasoning it with salt, pepper, and any preferred herbs.
Preheat your grill or grill pan over medium-high heat. Brush the chicken lightly with a small amount of olive oil to prevent sticking.
Grill the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Let it rest for a few minutes after grilling.
While the chicken is resting, prepare the crunchy veggie slaw by combining shredded cabbage, shredded carrot, and red bell pepper in a large bowl.
In a small container, whisk together 1 tablespoon olive oil and 1 tablespoon apple cider vinegar. Pour this dressing over the vegetables and toss well to combine.
Top the slaw with slivered almonds for an added crunch.
Slice the grilled chicken breast and serve it alongside or on top of the veggie slaw. Enjoy your balanced, protein-rich lunch!