Citrus-Garlic Chicken Breast with Crunchy Vegetable Slaw

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

Citrus-Garlic Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Chicken Breast with Crunchy Vegetable Slaw

Pan-seared chicken breast marinated in lemon and garlic, paired with a vibrant cabbage and carrot slaw tossed in a tangy citrus dressing.

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NUTRITION

298kcal
Protein
31.8g
Fat
12.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 tsp Olive Oil

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Lemon Juice

1 tsp Honey

1 clove Garlic, minced

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and the minced garlic.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the remaining 1 teaspoon of olive oil, lemon juice, honey, and apple cider vinegar in a small bowl.

  • 5

    In a large bowl, toss the shredded cabbage and carrots with the prepared dressing until well coated.

  • 6

    Once the chicken is finished, let it rest for 3 minutes before slicing it into strips.

  • 7

    Serve the sliced chicken over the crunchy vegetable slaw.

Citrus-Garlic Chicken Breast with Crunchy Vegetable Slaw

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

Citrus-Garlic Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Chicken Breast with Crunchy Vegetable Slaw

Pan-seared chicken breast marinated in lemon and garlic, paired with a vibrant cabbage and carrot slaw tossed in a tangy citrus dressing.

NUTRITION

298kcal
Protein
31.8g
Fat
12.6g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 tsp Olive Oil

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Lemon Juice

1 tsp Honey

1 clove Garlic, minced

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and the minced garlic.

  • 2

    Heat 1 teaspoon of olive oil in a skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the remaining 1 teaspoon of olive oil, lemon juice, honey, and apple cider vinegar in a small bowl.

  • 5

    In a large bowl, toss the shredded cabbage and carrots with the prepared dressing until well coated.

  • 6

    Once the chicken is finished, let it rest for 3 minutes before slicing it into strips.

  • 7

    Serve the sliced chicken over the crunchy vegetable slaw.