Grilled Chicken Breast with Crunchy Cabbage Slaw and Avocado

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 Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Avocado

Grilled chicken breast seasoned with lime and garlic, served over a crisp cabbage slaw with slices of buttery avocado.

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NUTRITION

376kcal
Protein
41.4g
Fat
18.6g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

50 grams Avocado

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Lime Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, whisk together the olive oil, apple cider vinegar, and lime juice to create the dressing.

  • 4

    Toss the shredded cabbage in the dressing until every piece is well coated.

  • 5

    Slice the grilled chicken and serve it immediately over the slaw, topped with fresh avocado slices.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Avocado

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 Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Avocado

Grilled chicken breast seasoned with lime and garlic, served over a crisp cabbage slaw with slices of buttery avocado.

NUTRITION

376kcal
Protein
41.4g
Fat
18.6g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

50 grams Avocado

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Lime Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, whisk together the olive oil, apple cider vinegar, and lime juice to create the dressing.

  • 4

    Toss the shredded cabbage in the dressing until every piece is well coated.

  • 5

    Slice the grilled chicken and serve it immediately over the slaw, topped with fresh avocado slices.