Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with zesty lime and herbs, served alongside a crisp cabbage and carrot slaw tossed in a light vinaigrette for a satisfying crunch.

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NUTRITION

236kcal
Protein
32.7g
Fat
6.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

1 tablespoon Apple Cider Vinegar

1 tablespoon Fresh Cilantro

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small squeeze of lime juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, thinly shred the cabbage and grate the carrots into a medium mixing bowl.

  • 4

    In a separate small jar, whisk together the olive oil, apple cider vinegar, and the remaining lime juice to create a light dressing.

  • 5

    Toss the shredded vegetables with the dressing and freshly chopped cilantro until everything is evenly coated.

  • 6

    Once the chicken is cooked through, let it rest for a few minutes before slicing it into thin strips.

  • 7

    Serve the warm grilled chicken directly over the bed of chilled, crunchy slaw.

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with zesty lime and herbs, served alongside a crisp cabbage and carrot slaw tossed in a light vinaigrette for a satisfying crunch.

NUTRITION

236kcal
Protein
32.7g
Fat
6.4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lime Juice

1 tablespoon Apple Cider Vinegar

1 tablespoon Fresh Cilantro

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small squeeze of lime juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, thinly shred the cabbage and grate the carrots into a medium mixing bowl.

  • 4

    In a separate small jar, whisk together the olive oil, apple cider vinegar, and the remaining lime juice to create a light dressing.

  • 5

    Toss the shredded vegetables with the dressing and freshly chopped cilantro until everything is evenly coated.

  • 6

    Once the chicken is cooked through, let it rest for a few minutes before slicing it into thin strips.

  • 7

    Serve the warm grilled chicken directly over the bed of chilled, crunchy slaw.