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 light yet satisfying lunch featuring lean grilled chicken paired with a zesty, crunchy cabbage slaw. The tender chicken, perfectly seasoned and grilled, is balanced with a refreshing mix of shredded cabbage and carrot, lightly dressed with olive oil and apple cider vinegar, and finished with a subtle creaminess from a touch of avocado.

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NUTRITION

301kcal
Protein
25.5g
Fat
16.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot

1 tsp Olive Oil

1/3 Avocado

1 tsp Apple Cider Vinegar

1/2 tsp extra Olive Oil drizzle

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the grill (or grill pan) to medium-high heat.

  • 2

    Pat the chicken breast dry and season it with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, in a bowl, combine the shredded cabbage and grated half-carrot.

  • 5

    Add the olive oil, extra olive oil drizzle, and apple cider vinegar to the vegetables. Toss well to coat evenly.

  • 6

    Dice the avocado and gently fold it into the slaw.

  • 7

    Slice the grilled chicken and serve atop or alongside the crunchy cabbage slaw.

  • 8

    Adjust seasoning with additional salt and pepper if needed, and enjoy your 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 light yet satisfying lunch featuring lean grilled chicken paired with a zesty, crunchy cabbage slaw. The tender chicken, perfectly seasoned and grilled, is balanced with a refreshing mix of shredded cabbage and carrot, lightly dressed with olive oil and apple cider vinegar, and finished with a subtle creaminess from a touch of avocado.

NUTRITION

301kcal
Protein
25.5g
Fat
16.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot

1 tsp Olive Oil

1/3 Avocado

1 tsp Apple Cider Vinegar

1/2 tsp extra Olive Oil drizzle

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the grill (or grill pan) to medium-high heat.

  • 2

    Pat the chicken breast dry and season it with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side until fully cooked and internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, in a bowl, combine the shredded cabbage and grated half-carrot.

  • 5

    Add the olive oil, extra olive oil drizzle, and apple cider vinegar to the vegetables. Toss well to coat evenly.

  • 6

    Dice the avocado and gently fold it into the slaw.

  • 7

    Slice the grilled chicken and serve atop or alongside the crunchy cabbage slaw.

  • 8

    Adjust seasoning with additional salt and pepper if needed, and enjoy your balanced, flavorful lunch.