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 chicken breast grilled with zesty lime and cumin, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfyingly crisp finish.

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NUTRITION

229kcal
Protein
30.8g
Fat
7.9g
Carbs
8.0g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

2 tablespoons shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of cumin.

  • 2

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

  • 3

    While the chicken grills, finely shred the green cabbage and carrots.

  • 4

    In a small bowl, whisk together the olive oil, apple cider vinegar, and lime juice to create the dressing.

  • 5

    Toss the shredded vegetables with the dressing until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of slaw.

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 chicken breast grilled with zesty lime and cumin, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfyingly crisp finish.

NUTRITION

229kcal
Protein
30.8g
Fat
7.9g
Carbs
8.0g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

2 tablespoons shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Lime Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of cumin.

  • 2

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

  • 3

    While the chicken grills, finely shred the green cabbage and carrots.

  • 4

    In a small bowl, whisk together the olive oil, apple cider vinegar, and lime juice to create the dressing.

  • 5

    Toss the shredded vegetables with the dressing until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of slaw.