Grilled Chicken Breast with Crunchy Veggie Slaw on Toasted Sourdough

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

Grilled Chicken Breast with Crunchy Veggie Slaw on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw on Toasted Sourdough

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy veggie slaw, all served atop a crisp, toasted slice of sourdough. The subtle hint of sugar in the tangy dressing elevates the flavors for a delightful medley of textures and tastes.

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NUTRITION

426kcal
Protein
43.2g
Fat
11.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 slice Sourdough Bread (approx. 50g)

50 grams Green Cabbage

30 grams Carrot

30 grams Red Bell Pepper

1 tsp Olive Oil

1/4 tsp Granulated Sugar

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

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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. Grill the chicken for about 5-7 minutes on each side until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the crunchy veggie slaw. In a bowl, combine shredded green cabbage, grated carrot, and thinly sliced red bell pepper.

  • 4

    In a small bowl, whisk together olive oil, apple cider vinegar, a pinch of salt and pepper, and the granulated sugar. Drizzle the dressing over the slaw and toss well to combine.

  • 5

    Toast the sourdough slice until golden and slightly crispy.

  • 6

    Assemble the dish by placing a generous portion of the veggie slaw on the toasted sourdough, then top with sliced grilled chicken breast. Serve immediately.

Grilled Chicken Breast with Crunchy Veggie Slaw on Toasted Sourdough

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

Grilled Chicken Breast with Crunchy Veggie Slaw on Toasted Sourdough

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw on Toasted Sourdough

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy veggie slaw, all served atop a crisp, toasted slice of sourdough. The subtle hint of sugar in the tangy dressing elevates the flavors for a delightful medley of textures and tastes.

NUTRITION

426kcal
Protein
43.2g
Fat
11.3g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 slice Sourdough Bread (approx. 50g)

50 grams Green Cabbage

30 grams Carrot

30 grams Red Bell Pepper

1 tsp Olive Oil

1/4 tsp Granulated Sugar

1 tsp Apple Cider Vinegar

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Grill the chicken for about 5-7 minutes on each side until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes before slicing.

  • 3

    While the chicken is grilling, prepare the crunchy veggie slaw. In a bowl, combine shredded green cabbage, grated carrot, and thinly sliced red bell pepper.

  • 4

    In a small bowl, whisk together olive oil, apple cider vinegar, a pinch of salt and pepper, and the granulated sugar. Drizzle the dressing over the slaw and toss well to combine.

  • 5

    Toast the sourdough slice until golden and slightly crispy.

  • 6

    Assemble the dish by placing a generous portion of the veggie slaw on the toasted sourdough, then top with sliced grilled chicken breast. Serve immediately.