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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty lime-ginger dressing for a refreshing crunch.

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NUTRITION

385kcal
Protein
38g
Fat
18.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Grated Carrots

1/2 cup Sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 tsp Grated Fresh Ginger

1 tbsp Apple Cider Vinegar

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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 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil, lime juice, apple cider vinegar, and freshly grated ginger to create the dressing.

  • 4

    In a large mixing bowl, combine the shredded cabbage, grated carrots, and sliced red bell peppers.

  • 5

    Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.

  • 6

    Slice the grilled chicken into strips and serve immediately over the chilled vegetable slaw.

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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty lime-ginger dressing for a refreshing crunch.

NUTRITION

385kcal
Protein
38g
Fat
18.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Grated Carrots

1/2 cup Sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 tsp Grated Fresh Ginger

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small glass jar or bowl, whisk together the extra virgin olive oil, lime juice, apple cider vinegar, and freshly grated ginger to create the dressing.

  • 4

    In a large mixing bowl, combine the shredded cabbage, grated carrots, and sliced red bell peppers.

  • 5

    Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.

  • 6

    Slice the grilled chicken into strips and serve immediately over the chilled vegetable slaw.