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

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshingly crunchy cabbage slaw. The delicate balance of crisp shredded cabbage, julienned carrots, and a hint of red bell pepper is elevated by a tangy, olive oil-based dressing, making each bite a burst of wholesome flavor.

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NUTRITION

382kcal
Protein
41.5g
Fat
17.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (127.5g)

1 cup shredded Green Cabbage (89g)

1/2 medium Carrot, julienned (30g)

1/3 medium Red Bell Pepper, sliced (40g)

3 tsp Extra Virgin Olive Oil (13.5g)

1 tbsp Apple Cider Vinegar (15ml)

1 tsp Dijon Mustard (5g)

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 lightly with salt and pepper. Grill the chicken for about 5-6 minutes per side or until fully cooked. Allow it to rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the shredded cabbage, julienned carrots, and sliced red bell pepper.

  • 4

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

  • 5

    Pour the dressing over the vegetables and toss until the slaw is evenly coated.

  • 6

    Slice the grilled chicken breast into strips and serve atop or beside the crunchy cabbage slaw.

  • 7

    Enjoy a balanced, flavorful lunch that's both refreshing and nutritious.

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

Savor a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshingly crunchy cabbage slaw. The delicate balance of crisp shredded cabbage, julienned carrots, and a hint of red bell pepper is elevated by a tangy, olive oil-based dressing, making each bite a burst of wholesome flavor.

NUTRITION

382kcal
Protein
41.5g
Fat
17.5g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (127.5g)

1 cup shredded Green Cabbage (89g)

1/2 medium Carrot, julienned (30g)

1/3 medium Red Bell Pepper, sliced (40g)

3 tsp Extra Virgin Olive Oil (13.5g)

1 tbsp Apple Cider Vinegar (15ml)

1 tsp Dijon Mustard (5g)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Grill the chicken for about 5-6 minutes per side or until fully cooked. Allow it to rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the shredded cabbage, julienned carrots, and sliced red bell pepper.

  • 4

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

  • 5

    Pour the dressing over the vegetables and toss until the slaw is evenly coated.

  • 6

    Slice the grilled chicken breast into strips and serve atop or beside the crunchy cabbage slaw.

  • 7

    Enjoy a balanced, flavorful lunch that's both refreshing and nutritious.