Grilled Chicken Breast with Crunchy Kale Slaw

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

Grilled Chicken Breast with Crunchy Kale Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant kale and cabbage slaw tossed in a zesty Dijon vinaigrette and topped with toasted almonds.

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NUTRITION

342kcal
Protein
37.9g
Fat
16.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

2 cups Kale, chopped

1/2 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

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 a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    Place the chopped kale in a large mixing bowl and drizzle with half of the lemon juice, then massage the leaves with your hands for 1-2 minutes until they become tender and dark green.

  • 4

    In a small jar or bowl, whisk together the olive oil, remaining lemon juice, and Dijon mustard to create the dressing.

  • 5

    Add the shredded red cabbage and carrots to the kale, pour the dressing over the vegetables, and toss thoroughly to coat.

  • 6

    Slice the grilled chicken into strips and serve on top of the kale slaw, finishing with a sprinkle of toasted almonds for crunch.

Grilled Chicken Breast with Crunchy Kale Slaw

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

Grilled Chicken Breast with Crunchy Kale Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant kale and cabbage slaw tossed in a zesty Dijon vinaigrette and topped with toasted almonds.

NUTRITION

342kcal
Protein
37.9g
Fat
16.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

2 cups Kale, chopped

1/2 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

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 a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 3

    Place the chopped kale in a large mixing bowl and drizzle with half of the lemon juice, then massage the leaves with your hands for 1-2 minutes until they become tender and dark green.

  • 4

    In a small jar or bowl, whisk together the olive oil, remaining lemon juice, and Dijon mustard to create the dressing.

  • 5

    Add the shredded red cabbage and carrots to the kale, pour the dressing over the vegetables, and toss thoroughly to coat.

  • 6

    Slice the grilled chicken into strips and serve on top of the kale slaw, finishing with a sprinkle of toasted almonds for crunch.