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 a perfectly grilled chicken breast paired with a crispy, refreshing cabbage slaw tossed in a tangy vinaigrette. The dish is rounded out with a side of fluffy brown rice, harmonizing textures and flavors for a balanced and nutritious meal.

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NUTRITION

393kcal
Protein
43.4g
Fat
9.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

0.25 cup shredded Carrot

1 tsp Olive Oil

0.5 cup Cooked Brown Rice

1 tsp Dijon Mustard

1 tsp Apple Cider Vinegar

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Pat the chicken breast dry and season with salt and pepper. Optionally add a light brush of olive oil to prevent sticking.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes after grilling.

  • 4

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

  • 5

    In a small jar, mix olive oil, Dijon mustard, and apple cider vinegar to create a tangy dressing. Drizzle over the slaw and toss to combine.

  • 6

    Serve the grilled chicken sliced atop or alongside the crunchy cabbage slaw, with a side of cooked brown rice for a balanced meal.

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 a perfectly grilled chicken breast paired with a crispy, refreshing cabbage slaw tossed in a tangy vinaigrette. The dish is rounded out with a side of fluffy brown rice, harmonizing textures and flavors for a balanced and nutritious meal.

NUTRITION

393kcal
Protein
43.4g
Fat
9.5g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

0.25 cup shredded Carrot

1 tsp Olive Oil

0.5 cup Cooked Brown Rice

1 tsp Dijon Mustard

1 tsp Apple Cider Vinegar

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Pat the chicken breast dry and season with salt and pepper. Optionally add a light brush of olive oil to prevent sticking.

  • 3

    Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes after grilling.

  • 4

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

  • 5

    In a small jar, mix olive oil, Dijon mustard, and apple cider vinegar to create a tangy dressing. Drizzle over the slaw and toss to combine.

  • 6

    Serve the grilled chicken sliced atop or alongside the crunchy cabbage slaw, with a side of cooked brown rice for a balanced meal.