Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw dressed in a tangy olive oil vinaigrette. The dish is full of crisp textures, subtle acidity, and savory grilled flavors that make for a delightful mid-day meal.

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NUTRITION

419kcal
Protein
42.8g
Fat
19.5g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

2 cups shredded Green Cabbage (~150g)

1 medium Carrot, shredded (~61g)

1 tbsp Extra-Virgin Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grill grates.

  • 2

    Season the chicken breast with salt and pepper. Place it on the grill and cook for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the cabbage slaw by combining the shredded green cabbage and shredded carrot in a large bowl.

  • 4

    In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to create a light vinaigrette.

  • 5

    Drizzle the dressing over the cabbage mixture and toss until the slaw is evenly coated.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing it into strips.

  • 7

    Plate the sliced grilled chicken alongside a generous serving of crunchy cabbage slaw and enjoy!

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a light yet satisfying lunch featuring perfectly grilled chicken breast paired with a refreshing, crunchy cabbage slaw dressed in a tangy olive oil vinaigrette. The dish is full of crisp textures, subtle acidity, and savory grilled flavors that make for a delightful mid-day meal.

NUTRITION

419kcal
Protein
42.8g
Fat
19.5g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~140g)

2 cups shredded Green Cabbage (~150g)

1 medium Carrot, shredded (~61g)

1 tbsp Extra-Virgin Olive Oil

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grill grates.

  • 2

    Season the chicken breast with salt and pepper. Place it on the grill and cook for about 5-6 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the cabbage slaw by combining the shredded green cabbage and shredded carrot in a large bowl.

  • 4

    In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to create a light vinaigrette.

  • 5

    Drizzle the dressing over the cabbage mixture and toss until the slaw is evenly coated.

  • 6

    Once the chicken is done, let it rest for a couple of minutes before slicing it into strips.

  • 7

    Plate the sliced grilled chicken alongside a generous serving of crunchy cabbage slaw and enjoy!