YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw
Enjoy a vibrant, protein-packed paleo and gluten-free lunch featuring perfectly grilled chicken breast paired with a refreshingly crunchy cabbage slaw. The slaw’s crisp cabbage and carrot mix is tossed in a tangy olive oil and apple cider vinegar dressing, creating a balanced, robust flavor profile that is both satisfying and light.
INGREDIENTS
4 oz Chicken Breast
1 cup shredded Green Cabbage
1/4 cup shredded Carrot
3 tsp Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with salt and pepper on both sides.
Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.
Meanwhile, in a large bowl, combine shredded green cabbage and shredded carrot.
Whisk together olive oil, apple cider vinegar, salt, and pepper to create a tangy dressing.
Pour the dressing over the cabbage mixture and toss well to ensure even coating.
Slice the grilled chicken breast into strips and serve atop the crunchy cabbage slaw, or on the side.
Enjoy your balanced and flavorful paleo, gluten-free lunch!