Name: Grilled Chicken Breast with Crunchy Cabbage and Carrot Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.4 ounces Chicken Breast; 1 large Hard-boiled Egg; 1 cup shredded Green Cabbage; 0.5 cup shredded Carrots; 0.5 tablespoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 0.5 cup Fresh Raspberries

Grilled Chicken Breast with Crunchy Cabbage and Carrot Slaw

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 and Carrot Slaw

Grilled chicken breast served over a vibrant cabbage and carrot slaw with a hard-boiled egg, followed by a handful of fresh raspberries for a sweet finish.

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NUTRITION

Protein

43.9g

Fat

17g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Chicken Breast

1 large Hard-boiled Egg

1 cup shredded Green Cabbage

0.5 cup shredded Carrots

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 cup Fresh Raspberries

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PREPARATION

1
Season the chicken breast with salt and pepper then grill over medium-high heat until the internal temperature reaches 165 degrees.
2
Shred the green cabbage and carrots into thin strips and place them in a large mixing bowl.
3
In a small container, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified to create the dressing.
4
Peel and quarter the hard-boiled egg.
5
Pour the dressing over the cabbage and carrots, tossing well to ensure every piece is coated.
6
Slice the grilled chicken into strips and arrange them on top of the slaw, garnished with the quartered egg.
7
Serve the meal with a side of fresh raspberries for a light and refreshing dessert.