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

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty lime vinaigrette for a satisfying crunch.

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NUTRITION

362kcal
Protein
34.8g
Fat
17.8g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 tsp Dijon Mustard

2 tbsp chopped Fresh Cilantro

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and your favorite dried herbs like oregano or thyme.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil to prevent sticking.

  • 3

    Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the remaining olive oil, lime juice, Dijon mustard, and chopped cilantro in a large mixing bowl.

  • 5

    Add the shredded cabbage, carrots, and sliced bell peppers to the bowl with the dressing and toss thoroughly to combine.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.

  • 7

    Plate the crunchy vegetable slaw and top with the warm grilled chicken slices for a fresh and balanced meal.

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

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty lime vinaigrette for a satisfying crunch.

NUTRITION

362kcal
Protein
34.8g
Fat
17.8g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 tsp Dijon Mustard

2 tbsp chopped Fresh Cilantro

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and your favorite dried herbs like oregano or thyme.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil to prevent sticking.

  • 3

    Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the remaining olive oil, lime juice, Dijon mustard, and chopped cilantro in a large mixing bowl.

  • 5

    Add the shredded cabbage, carrots, and sliced bell peppers to the bowl with the dressing and toss thoroughly to combine.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.

  • 7

    Plate the crunchy vegetable slaw and top with the warm grilled chicken slices for a fresh and balanced meal.