Grilled Chicken Breast with Pikliz Slaw

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

Grilled Chicken Breast with Pikliz Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Pikliz Slaw

Epis-marinated chicken breast grilled to perfection and served with a vibrant, vinegar-based cabbage slaw for a refreshing, zesty crunch.

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NUTRITION

281kcal
Protein
33.2g
Fat
10.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 tsp Extra Virgin Olive Oil

1.5 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

1/4 cup Bell Pepper, sliced

1 tbsp Apple Cider Vinegar

1 tbsp Lime Juice

1 tbsp Scallions, chopped

1 clove Garlic, minced

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PREPARATION

  • 1

    Prepare the Haitian epis marinade by mixing the minced garlic, chopped scallions, lime juice, and one teaspoon of olive oil in a small bowl.

  • 2

    Coat the chicken breast thoroughly with the epis marinade and let it sit for at least 10 minutes.

  • 3

    While the chicken marinates, prepare the Pikliz by tossing the shredded cabbage, carrots, and bell peppers with the apple cider vinegar and a pinch of salt.

  • 4

    Heat a grill or skillet over medium-high heat with the remaining teaspoon of olive oil.

  • 5

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Serve the grilled chicken alongside a generous portion of the crisp Pikliz slaw.

Grilled Chicken Breast with Pikliz Slaw

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

Grilled Chicken Breast with Pikliz Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Pikliz Slaw

Epis-marinated chicken breast grilled to perfection and served with a vibrant, vinegar-based cabbage slaw for a refreshing, zesty crunch.

NUTRITION

281kcal
Protein
33.2g
Fat
10.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 tsp Extra Virgin Olive Oil

1.5 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

1/4 cup Bell Pepper, sliced

1 tbsp Apple Cider Vinegar

1 tbsp Lime Juice

1 tbsp Scallions, chopped

1 clove Garlic, minced

PREPARATION

  • 1

    Prepare the Haitian epis marinade by mixing the minced garlic, chopped scallions, lime juice, and one teaspoon of olive oil in a small bowl.

  • 2

    Coat the chicken breast thoroughly with the epis marinade and let it sit for at least 10 minutes.

  • 3

    While the chicken marinates, prepare the Pikliz by tossing the shredded cabbage, carrots, and bell peppers with the apple cider vinegar and a pinch of salt.

  • 4

    Heat a grill or skillet over medium-high heat with the remaining teaspoon of olive oil.

  • 5

    Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing.

  • 7

    Serve the grilled chicken alongside a generous portion of the crisp Pikliz slaw.