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 carrots, tossed in a zesty lemon vinaigrette for a refreshing, tangy crunch.

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NUTRITION

195kcal
Protein
19.3g
Fat
9.1g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt

Pinch of Black Pepper

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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 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the grill and let it rest for three minutes before slicing into thin strips.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 5

    In a separate large bowl, combine the shredded cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly until every piece is well-coated.

  • 7

    Transfer the crunchy slaw to a plate and top with the warm grilled chicken strips.

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 carrots, tossed in a zesty lemon vinaigrette for a refreshing, tangy crunch.

NUTRITION

195kcal
Protein
19.3g
Fat
9.1g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces Grilled Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Pinch of Sea Salt

Pinch of Black Pepper

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 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the grill and let it rest for three minutes before slicing into thin strips.

  • 4

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 5

    In a separate large bowl, combine the shredded cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly until every piece is well-coated.

  • 7

    Transfer the crunchy slaw to a plate and top with the warm grilled chicken strips.