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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a tangy apple cider vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

257kcal
Protein
30.7g
Fat
10.9g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with sea salt and black pepper to taste.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 5

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly until the slaw is well-coated.

  • 7

    Slice the grilled chicken into thin strips and serve immediately over the bed of crunchy 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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a tangy apple cider vinaigrette for a refreshing crunch.

NUTRITION

257kcal
Protein
30.7g
Fat
10.9g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with sea salt and black pepper to taste.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 5

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly until the slaw is well-coated.

  • 7

    Slice the grilled chicken into thin strips and serve immediately over the bed of crunchy slaw.