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 tossed in a tangy olive oil and vinegar dressing. The subtle flavors of shredded cabbage and carrot complement the savory chicken, making every bite both nutritious and delightfully crisp.

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NUTRITION

377kcal
Protein
42.6g
Fat
20g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4.7 ounces grilled chicken breast (approx 133g)

1 cup shredded green cabbage (approx 89g)

1/4 cup shredded carrot (approx 28g)

1.1 tablespoons extra virgin olive oil (approx 15g)

1 teaspoon apple cider vinegar

Salt and pepper, to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded cabbage and carrot in a large bowl.

  • 5

    In a small bowl, whisk together the olive oil and apple cider vinegar, then season with a pinch of salt and pepper.

  • 6

    Drizzle the dressing over the cabbage and carrot, tossing gently to evenly coat the veggies.

  • 7

    Slice the grilled chicken breast and serve atop or alongside the crunchy cabbage slaw.

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 tossed in a tangy olive oil and vinegar dressing. The subtle flavors of shredded cabbage and carrot complement the savory chicken, making every bite both nutritious and delightfully crisp.

NUTRITION

377kcal
Protein
42.6g
Fat
20g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

4.7 ounces grilled chicken breast (approx 133g)

1 cup shredded green cabbage (approx 89g)

1/4 cup shredded carrot (approx 28g)

1.1 tablespoons extra virgin olive oil (approx 15g)

1 teaspoon apple cider vinegar

Salt and pepper, to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded cabbage and carrot in a large bowl.

  • 5

    In a small bowl, whisk together the olive oil and apple cider vinegar, then season with a pinch of salt and pepper.

  • 6

    Drizzle the dressing over the cabbage and carrot, tossing gently to evenly coat the veggies.

  • 7

    Slice the grilled chicken breast and serve atop or alongside the crunchy cabbage slaw.