Grilled Chicken Breast with Crunchy Vegetable Slaw

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

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Savor the fresh flavors of lightly teriyaki-marinated grilled chicken paired with a vibrant, crunchy vegetable slaw dressed in a touch of olive oil and vinegar. The tender chicken provides just the right amount of protein while the crisp cabbage and carrots add a refreshing contrast, creating a balanced and satisfying meal perfect for a midday boost.

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NUTRITION

277kcal
Protein
34.5g
Fat
8.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Chicken Breast (skinless)

1 cup shredded green cabbage

0.5 cup shredded carrots

1 teaspoon olive oil

1 tablespoon low-sodium teriyaki sauce

1 teaspoon rice vinegar

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PREPARATION

  • 1

    In a small bowl, combine the low-sodium teriyaki sauce and rice vinegar. Use half of the mixture to marinate the chicken breast for about 15 minutes.

  • 2

    Preheat your grill to medium-high heat.

  • 3

    Place the marinated chicken breast on the grill and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded cabbage and carrots in a bowl.

  • 5

    Drizzle the olive oil and the remaining teriyaki-vinegar mixture over the vegetables. Toss well to evenly coat.

  • 6

    Slice the grilled chicken breast and serve atop or alongside the crunchy vegetable slaw for a balanced, protein-packed lunch.

Grilled Chicken Breast with Crunchy Vegetable Slaw

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

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Savor the fresh flavors of lightly teriyaki-marinated grilled chicken paired with a vibrant, crunchy vegetable slaw dressed in a touch of olive oil and vinegar. The tender chicken provides just the right amount of protein while the crisp cabbage and carrots add a refreshing contrast, creating a balanced and satisfying meal perfect for a midday boost.

NUTRITION

277kcal
Protein
34.5g
Fat
8.5g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Chicken Breast (skinless)

1 cup shredded green cabbage

0.5 cup shredded carrots

1 teaspoon olive oil

1 tablespoon low-sodium teriyaki sauce

1 teaspoon rice vinegar

PREPARATION

  • 1

    In a small bowl, combine the low-sodium teriyaki sauce and rice vinegar. Use half of the mixture to marinate the chicken breast for about 15 minutes.

  • 2

    Preheat your grill to medium-high heat.

  • 3

    Place the marinated chicken breast on the grill and cook for about 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded cabbage and carrots in a bowl.

  • 5

    Drizzle the olive oil and the remaining teriyaki-vinegar mixture over the vegetables. Toss well to evenly coat.

  • 6

    Slice the grilled chicken breast and serve atop or alongside the crunchy vegetable slaw for a balanced, protein-packed lunch.