Grilled Chicken Breast with Crunchy Broccoli Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Broccoli Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Broccoli Slaw

Tender chicken breast grilled with lemon and oregano, served over a zesty raw broccoli and carrot slaw with toasted almonds for a satisfying crunch.

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NUTRITION

341kcal
Protein
36.5g
Fat
17.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Cooked Chicken Breast

1.5 cups Broccoli Slaw Mix

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the dressing.

  • 4

    In a large mixing bowl, combine the broccoli slaw mix and sliced almonds.

  • 5

    Pour the dressing over the slaw and toss thoroughly to coat the vegetables.

  • 6

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

Grilled Chicken Breast with Crunchy Broccoli Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Broccoli Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Broccoli Slaw

Tender chicken breast grilled with lemon and oregano, served over a zesty raw broccoli and carrot slaw with toasted almonds for a satisfying crunch.

NUTRITION

341kcal
Protein
36.5g
Fat
17.3g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Cooked Chicken Breast

1.5 cups Broccoli Slaw Mix

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the dressing.

  • 4

    In a large mixing bowl, combine the broccoli slaw mix and sliced almonds.

  • 5

    Pour the dressing over the slaw and toss thoroughly to coat the vegetables.

  • 6

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