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 chicken breast grilled with zesty herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy cider vinaigrette for a satisfying crunch.

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NUTRITION

341kcal
Protein
38.1g
Fat
15.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1.5 tsp Avocado Oil

1 tbsp Hemp Hearts

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onions

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and garlic powder.

  • 2

    Heat a grill pan over medium-high heat and lightly coat with a half teaspoon of the avocado oil.

  • 3

    Grill the chicken for approximately 6-7 minutes per side until fully cooked through and juices run clear.

  • 4

    While the chicken grills, whisk together the apple cider vinegar, remaining avocado oil, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage, carrots, and green onions to the bowl, tossing well to ensure the slaw is evenly coated.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into thin strips to maintain juiciness.

  • 7

    Serve the sliced chicken over the bed of crunchy slaw and finish with a sprinkle of hemp hearts for added texture.

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 chicken breast grilled with zesty herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy cider vinaigrette for a satisfying crunch.

NUTRITION

341kcal
Protein
38.1g
Fat
15.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1.5 tsp Avocado Oil

1 tbsp Hemp Hearts

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onions

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and garlic powder.

  • 2

    Heat a grill pan over medium-high heat and lightly coat with a half teaspoon of the avocado oil.

  • 3

    Grill the chicken for approximately 6-7 minutes per side until fully cooked through and juices run clear.

  • 4

    While the chicken grills, whisk together the apple cider vinegar, remaining avocado oil, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage, carrots, and green onions to the bowl, tossing well to ensure the slaw is evenly coated.

  • 6

    Allow the chicken to rest for 5 minutes before slicing into thin strips to maintain juiciness.

  • 7

    Serve the sliced chicken over the bed of crunchy slaw and finish with a sprinkle of hemp hearts for added texture.