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 zesty Dijon vinaigrette and topped with toasted almonds.

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NUTRITION

377kcal
Protein
32.6g
Fat
20.8g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Almonds

1 tsp Honey

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken is cooking, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to ensure the vegetables are well-coated in the vinaigrette.

  • 5

    Remove the chicken from the grill and allow it to rest for 3 minutes before slicing into thin strips.

  • 6

    Plate the cabbage slaw and top with the sliced grilled chicken.

  • 7

    Garnish with sliced almonds for an extra crunch and serve immediately.

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 zesty Dijon vinaigrette and topped with toasted almonds.

NUTRITION

377kcal
Protein
32.6g
Fat
20.8g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Almonds

1 tsp Honey

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken is cooking, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to ensure the vegetables are well-coated in the vinaigrette.

  • 5

    Remove the chicken from the grill and allow it to rest for 3 minutes before slicing into thin strips.

  • 6

    Plate the cabbage slaw and top with the sliced grilled chicken.

  • 7

    Garnish with sliced almonds for an extra crunch and serve immediately.