Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a bright lemon vinaigrette with toasted almonds.

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NUTRITION

420kcal
Protein
42.9g
Fat
20.9g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Honey

1 tablespoon Sliced Almonds

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

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

  • 3

    Whisk together the olive oil, lemon juice, Dijon mustard, and honey in a small bowl until emulsified.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss with the lemon vinaigrette.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Plate the slaw and top with the sliced chicken and a sprinkle of toasted almonds.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a bright lemon vinaigrette with toasted almonds.

NUTRITION

420kcal
Protein
42.9g
Fat
20.9g
Carbs
19.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Honey

1 tablespoon Sliced Almonds

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

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

  • 3

    Whisk together the olive oil, lemon juice, Dijon mustard, and honey in a small bowl until emulsified.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss with the lemon vinaigrette.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Plate the slaw and top with the sliced chicken and a sprinkle of toasted almonds.