Grilled Chicken Breast with Crunchy Veggie Slaw

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

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Lemon-herb marinated chicken breast grilled to perfection and served over a vibrant cabbage and carrot slaw with a zesty vinaigrette and toasted almonds.

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NUTRITION

369kcal
Protein
34g
Fat
19.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2 cups Shredded Cabbage

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

2 tablespoons Sliced Scallions

1 tablespoon Sliced Almonds

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PREPARATION

  • 1

    Prepare the dressing by whisking together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and black pepper in a small bowl.

  • 2

    Place the chicken breast between two sheets of parchment paper and pound to an even thickness.

  • 3

    Rub half of the prepared dressing over the chicken breast to marinate.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken is grilling, combine the shredded cabbage, shredded carrots, and sliced scallions in a large mixing bowl.

  • 6

    Toss the veggie mixture with the remaining dressing until well coated.

  • 7

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.

  • 8

    Plate the crunchy veggie slaw and top with the sliced grilled chicken.

  • 9

    Finish the dish by sprinkling the sliced almonds over the top for added texture.

Grilled Chicken Breast with Crunchy Veggie Slaw

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

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Lemon-herb marinated chicken breast grilled to perfection and served over a vibrant cabbage and carrot slaw with a zesty vinaigrette and toasted almonds.

NUTRITION

369kcal
Protein
34g
Fat
19.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2 cups Shredded Cabbage

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

2 tablespoons Sliced Scallions

1 tablespoon Sliced Almonds

PREPARATION

  • 1

    Prepare the dressing by whisking together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and black pepper in a small bowl.

  • 2

    Place the chicken breast between two sheets of parchment paper and pound to an even thickness.

  • 3

    Rub half of the prepared dressing over the chicken breast to marinate.

  • 4

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 5

    While the chicken is grilling, combine the shredded cabbage, shredded carrots, and sliced scallions in a large mixing bowl.

  • 6

    Toss the veggie mixture with the remaining dressing until well coated.

  • 7

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.

  • 8

    Plate the crunchy veggie slaw and top with the sliced grilled chicken.

  • 9

    Finish the dish by sprinkling the sliced almonds over the top for added texture.