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

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a refreshing crunch.

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NUTRITION

300kcal
Protein
36.2g
Fat
11.4g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.25 cups shredded Green Cabbage

0.6 cups shredded Red Cabbage

0.25 cups shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray 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 cooking, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are coated.

  • 7

    Let the chicken rest for 3 minutes after grilling, then slice into strips.

  • 8

    Plate the crunchy slaw and top with the warm grilled chicken slices.

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

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a refreshing crunch.

NUTRITION

300kcal
Protein
36.2g
Fat
11.4g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.25 cups shredded Green Cabbage

0.6 cups shredded Red Cabbage

0.25 cups shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray 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 cooking, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are coated.

  • 7

    Let the chicken rest for 3 minutes after grilling, then slice into strips.

  • 8

    Plate the crunchy slaw and top with the warm grilled chicken slices.