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

Lemon-marinated chicken breast grilled to perfection and served over a colorful medley of shredded cabbage and peppers tossed in a bright, tangy vinaigrette.

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NUTRITION

391kcal
Protein
41.5g
Fat
16.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

0.5 cup Red Bell Pepper

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Pound the chicken breast to an even thickness for uniform cooking.

  • 2

    Whisk together lemon juice, half the olive oil, salt, and pepper to create a quick marinade.

  • 3

    Coat the chicken in the marinade and let it sit for at least 10 minutes.

  • 4

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

  • 5

    In a large mixing bowl, combine the remaining olive oil, apple cider vinegar, honey, and Dijon mustard.

  • 6

    Add the shredded cabbage, carrots, and sliced bell peppers to the bowl and toss thoroughly until coated.

  • 7

    Slice the grilled chicken into thin 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

Lemon-marinated chicken breast grilled to perfection and served over a colorful medley of shredded cabbage and peppers tossed in a bright, tangy vinaigrette.

NUTRITION

391kcal
Protein
41.5g
Fat
16.2g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 tablespoon Olive Oil

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

0.5 cup Red Bell Pepper

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pound the chicken breast to an even thickness for uniform cooking.

  • 2

    Whisk together lemon juice, half the olive oil, salt, and pepper to create a quick marinade.

  • 3

    Coat the chicken in the marinade and let it sit for at least 10 minutes.

  • 4

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

  • 5

    In a large mixing bowl, combine the remaining olive oil, apple cider vinegar, honey, and Dijon mustard.

  • 6

    Add the shredded cabbage, carrots, and sliced bell peppers to the bowl and toss thoroughly until coated.

  • 7

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