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 lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

427kcal
Protein
41.7g
Fat
24g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onions

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, carrots, and sliced green onions to the bowl.

  • 5

    Toss the vegetables thoroughly until they are evenly coated with the vinaigrette.

  • 6

    Slice the warm grilled chicken into strips and serve it immediately over the chilled, 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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

427kcal
Protein
41.7g
Fat
24g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onions

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, carrots, and sliced green onions to the bowl.

  • 5

    Toss the vegetables thoroughly until they are evenly coated with the vinaigrette.

  • 6

    Slice the warm grilled chicken into strips and serve it immediately over the chilled, crunchy slaw.