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 vibrant mix of shredded cabbage and carrots, tossed in a zesty lemon-dijon vinaigrette for a satisfyingly crisp finish.

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NUTRITION

337kcal
Protein
44g
Fat
12.2g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small bowl, whisk together the olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Toss the cabbage and carrot mixture with the lemon vinaigrette until every piece is evenly coated.

  • 6

    Let the grilled chicken rest for 3 minutes, then slice it into thin strips.

  • 7

    Arrange the chicken strips over the bed of crunchy slaw and serve immediately.

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 vibrant mix of shredded cabbage and carrots, tossed in a zesty lemon-dijon vinaigrette for a satisfyingly crisp finish.

NUTRITION

337kcal
Protein
44g
Fat
12.2g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small bowl, whisk together the olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Toss the cabbage and carrot mixture with the lemon vinaigrette until every piece is evenly coated.

  • 6

    Let the grilled chicken rest for 3 minutes, then slice it into thin strips.

  • 7

    Arrange the chicken strips over the bed of crunchy slaw and serve immediately.