Grilled Chicken Breast over Crunchy Cabbage Slaw

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

Grilled Chicken Breast over Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Cabbage Slaw

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty lime vinaigrette and finished with toasted almonds.

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NUTRITION

395kcal
Protein
35.9g
Fat
16.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Avocado Oil

1 tbsp Sliced Almonds

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by combining the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the avocado oil and lime juice to create a simple vinaigrette.

  • 5

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to ensure all vegetables are well coated.

  • 6

    Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken.

  • 8

    Garnish with the sliced almonds for an extra layer of texture.

Grilled Chicken Breast over Crunchy Cabbage Slaw

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

Grilled Chicken Breast over Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Cabbage Slaw

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty lime vinaigrette and finished with toasted almonds.

NUTRITION

395kcal
Protein
35.9g
Fat
16.9g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Avocado Oil

1 tbsp Sliced Almonds

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the slaw by combining the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the avocado oil and lime juice to create a simple vinaigrette.

  • 5

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to ensure all vegetables are well coated.

  • 6

    Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken.

  • 8

    Garnish with the sliced almonds for an extra layer of texture.