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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and peppers, tossed in a zesty lime dressing for a refreshing, crisp finish.

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NUTRITION

285kcal
Protein
36.2g
Fat
9g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup sliced Red Bell Pepper

1.5 teaspoons Avocado Oil

1 tablespoon Lime Juice

2 tablespoons chopped Fresh Cilantro

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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 about 6 minutes per side until the internal temperature reaches 165 degrees.

  • 3

    While the chicken rests, combine the shredded cabbage and thinly sliced bell peppers in a large mixing bowl.

  • 4

    In a small jar, whisk together the avocado oil, lime juice, and chopped cilantro to create a bright vinaigrette.

  • 5

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

  • 6

    Slice the warm grilled chicken into strips and serve it immediately over the bed of crisp cabbage slaw.

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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and peppers, tossed in a zesty lime dressing for a refreshing, crisp finish.

NUTRITION

285kcal
Protein
36.2g
Fat
9g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

5.25 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup sliced Red Bell Pepper

1.5 teaspoons Avocado Oil

1 tablespoon Lime Juice

2 tablespoons chopped Fresh Cilantro

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165 degrees.

  • 3

    While the chicken rests, combine the shredded cabbage and thinly sliced bell peppers in a large mixing bowl.

  • 4

    In a small jar, whisk together the avocado oil, lime juice, and chopped cilantro to create a bright vinaigrette.

  • 5

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

  • 6

    Slice the warm grilled chicken into strips and serve it immediately over the bed of crisp cabbage slaw.