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.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Lemon-herb chicken breast grilled until juicy, served over a colorful cabbage and carrot slaw tossed in a tangy vinaigrette for a refreshing, crisp finish.

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NUTRITION

388kcal
Protein
38g
Fat
18.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Shredded Green Cabbage

1/2 cup Shredded Carrots

1/2 cup Sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Raw Honey

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165 degrees.

  • 3

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

  • 4

    In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing.

  • 5

    Toss the vegetable slaw with the dressing until everything is evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it over the top of the crisp slaw.

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.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Lemon-herb chicken breast grilled until juicy, served over a colorful cabbage and carrot slaw tossed in a tangy vinaigrette for a refreshing, crisp finish.

NUTRITION

388kcal
Protein
38g
Fat
18.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Shredded Green Cabbage

1/2 cup Shredded Carrots

1/2 cup Sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Raw Honey

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the internal temperature reaches 165 degrees.

  • 3

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

  • 4

    In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing.

  • 5

    Toss the vegetable slaw with the dressing until everything is evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it over the top of the crisp slaw.