Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Tender grilled chicken breast served over a shredded cabbage and carrot slaw tossed in a bright lemon vinaigrette with a satisfyingly fresh crunch.

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NUTRITION

308kcal
Protein
34.3g
Fat
15.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp 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 6-7 minutes per side until cooked through and juicy.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until the dressing is emulsified.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss with the lemon vinaigrette.

  • 5

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

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Tender grilled chicken breast served over a shredded cabbage and carrot slaw tossed in a bright lemon vinaigrette with a satisfyingly fresh crunch.

NUTRITION

308kcal
Protein
34.3g
Fat
15.5g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp 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 6-7 minutes per side until cooked through and juicy.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard until the dressing is emulsified.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss with the lemon vinaigrette.

  • 5

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