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 zesty cabbage and carrot slaw tossed in a bright vinaigrette for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

302kcal
Protein
40.5g
Fat
9.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tsp Avocado Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 tbsp sliced Green Onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

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

  • 4

    While the chicken is grilling, combine the shredded cabbage, carrots, and green onions in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 7

    Slice the grilled chicken into strips and serve it warm over the cold, 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 zesty cabbage and carrot slaw tossed in a bright vinaigrette for a satisfying crunch.

NUTRITION

302kcal
Protein
40.5g
Fat
9.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tsp Avocado Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 tbsp sliced Green Onions

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

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

  • 4

    While the chicken is grilling, combine the shredded cabbage, carrots, and green onions in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 7

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