Chili Lime 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.

Chili Lime Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Chili Lime Grilled Chicken Breast with Crunchy Cabbage Slaw

Chili-rubbed chicken breast grilled until juicy and served with a zesty lime and jalapeño cabbage slaw for a satisfying, crunchy finish.

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NUTRITION

267kcal
Protein
34.1g
Fat
8.9g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

2 tbsp Lime Juice

1 tsp Chili Powder

1 tbsp minced Jalapeño

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PREPARATION

  • 1

    In a small bowl, whisk together 1 tablespoon of lime juice, chili powder, and half of the olive oil to create a marinade.

  • 2

    Coat the chicken breast thoroughly with the marinade and let it rest for 10 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, carrots, and minced jalapeño in a large bowl.

  • 5

    Toss the slaw with the remaining lime juice and olive oil, seasoning with a pinch of sea salt if desired.

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Serve the warm grilled chicken over the chilled, crunchy slaw.

Chili Lime 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.

Chili Lime Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Chili Lime Grilled Chicken Breast with Crunchy Cabbage Slaw

Chili-rubbed chicken breast grilled until juicy and served with a zesty lime and jalapeño cabbage slaw for a satisfying, crunchy finish.

NUTRITION

267kcal
Protein
34.1g
Fat
8.9g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

2 tbsp Lime Juice

1 tsp Chili Powder

1 tbsp minced Jalapeño

PREPARATION

  • 1

    In a small bowl, whisk together 1 tablespoon of lime juice, chili powder, and half of the olive oil to create a marinade.

  • 2

    Coat the chicken breast thoroughly with the marinade and let it rest for 10 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, carrots, and minced jalapeño in a large bowl.

  • 5

    Toss the slaw with the remaining lime juice and olive oil, seasoning with a pinch of sea salt if desired.

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Serve the warm grilled chicken over the chilled, crunchy slaw.