Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Chicken Breast; 1.5 cups Shredded Cabbage and Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 0.5 cup Red Bell Pepper, sliced; 1 tsp Dijon Mustard; 1 tbsp Green Onions, sliced

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast seasoned with lemon and herbs, paired with a crunchy cabbage and bell pepper slaw tossed in a zesty, bright vinaigrette.

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NUTRITION

Protein

43.5g

Fat

18.7g

Carbs

9.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups Shredded Cabbage and Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

0.5 cup Red Bell Pepper, sliced

1 tsp Dijon Mustard

1 tbsp Green Onions, sliced

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the shredded cabbage, carrots, sliced red bell peppers, and green onions in a large mixing bowl.
4
In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until the dressing is fully emulsified.
5
Pour the vinaigrette over the vegetable mixture and toss thoroughly to ensure the slaw is evenly coated.
6
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
7
Serve the warm grilled chicken directly over the chilled, crunchy vegetable slaw.