Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard; 0.25 teaspoon Sea Salt; 0.25 teaspoon Black Pepper

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Juicy grilled chicken breast paired with a bright, shredded cabbage and carrot slaw, finished with a zesty lemon vinaigrette for a refreshing and satisfyingly crisp bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.7g

Fat

14g

Carbs

15.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

0.25 teaspoon Sea Salt

0.25 teaspoon Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast on both sides with sea salt and black pepper.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken rests, finely shred the green cabbage and carrots into a large mixing bowl.
4
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the dressing is fully emulsified.
5
Pour the lemon vinaigrette over the cabbage and carrot mixture and toss thoroughly to coat every piece.
6
Slice the grilled chicken into thin strips and serve immediately over the chilled, crunchy slaw.