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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty lemon vinaigrette for a refreshing, crisp finish.

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NUTRITION

413kcal
Protein
41.3g
Fat
22.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

2 tbsp Fresh Cilantro

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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°F.

  • 3

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 5

    Toss the cabbage mixture thoroughly with the lemon vinaigrette and chopped cilantro.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the crunchy slaw.

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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty lemon vinaigrette for a refreshing, crisp finish.

NUTRITION

413kcal
Protein
41.3g
Fat
22.2g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

2 tbsp Fresh Cilantro

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°F.

  • 3

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 5

    Toss the cabbage mixture thoroughly with the lemon vinaigrette and chopped cilantro.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the crunchy slaw.