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 garlic, served over a shredded cabbage and carrot slaw with a tangy, crisp vinaigrette.

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NUTRITION

305kcal
Protein
41.6g
Fat
9.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the center is no longer pink and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, thinly shred the green cabbage, red cabbage, and carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until the dressing is fully emulsified.

  • 5

    Pour the dressing over the shredded vegetables and toss thoroughly to ensure even coating.

  • 6

    Allow the grilled chicken to rest for 3 minutes before slicing it into strips and serving it immediately over the 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 garlic, served over a shredded cabbage and carrot slaw with a tangy, crisp vinaigrette.

NUTRITION

305kcal
Protein
41.6g
Fat
9.5g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 6 minutes per side until the center is no longer pink and the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, thinly shred the green cabbage, red cabbage, and carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until the dressing is fully emulsified.

  • 5

    Pour the dressing over the shredded vegetables and toss thoroughly to ensure even coating.

  • 6

    Allow the grilled chicken to rest for 3 minutes before slicing it into strips and serving it immediately over the crunchy slaw.