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

Tender lemon-herb grilled chicken breast served over a vibrant cabbage and carrot slaw with a tangy vinaigrette and a refreshing crunch.

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NUTRITION

274kcal
Protein
32.7g
Fat
11.3g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    Whisk the olive oil, apple cider vinegar, and Dijon mustard in a medium mixing bowl to create the dressing.

  • 4

    Toss the shredded cabbage and carrots in the dressing until every strand is well-coated.

  • 5

    Slice the rested chicken breast into thin strips.

  • 6

    Arrange the slaw on a plate, top with the chicken strips, and finish with a sprinkle of sliced almonds.

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

Tender lemon-herb grilled chicken breast served over a vibrant cabbage and carrot slaw with a tangy vinaigrette and a refreshing crunch.

NUTRITION

274kcal
Protein
32.7g
Fat
11.3g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    Whisk the olive oil, apple cider vinegar, and Dijon mustard in a medium mixing bowl to create the dressing.

  • 4

    Toss the shredded cabbage and carrots in the dressing until every strand is well-coated.

  • 5

    Slice the rested chicken breast into thin strips.

  • 6

    Arrange the slaw on a plate, top with the chicken strips, and finish with a sprinkle of sliced almonds.