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 chicken breast grilled with zesty lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a bright, tangy vinaigrette with a toasted almond crunch.

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NUTRITION

448kcal
Protein
43.4g
Fat
22g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 teaspoon Honey

1 tablespoon Sliced Almonds

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    Finely shred the green cabbage, red cabbage, and carrots into a large mixing bowl.

  • 4

    In a small jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey to create the vinaigrette.

  • 5

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to ensure every ribbon is coated.

  • 6

    Slice the grilled chicken into strips and arrange them over the slaw, finishing with a sprinkle of toasted almonds.

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 chicken breast grilled with zesty lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a bright, tangy vinaigrette with a toasted almond crunch.

NUTRITION

448kcal
Protein
43.4g
Fat
22g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 teaspoon Honey

1 tablespoon Sliced Almonds

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    Finely shred the green cabbage, red cabbage, and carrots into a large mixing bowl.

  • 4

    In a small jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey to create the vinaigrette.

  • 5

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to ensure every ribbon is coated.

  • 6

    Slice the grilled chicken into strips and arrange them over the slaw, finishing with a sprinkle of toasted almonds.