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

Juicy grilled chicken breast served over a vibrant, tangy cabbage and carrot slaw with a creamy avocado finish.

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NUTRITION

298kcal
Protein
29.2g
Fat
13.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

40g Avocado slices

1 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 a pinch of sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly until every strand is lightly coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the slaw, garnishing with the fresh avocado 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

Juicy grilled chicken breast served over a vibrant, tangy cabbage and carrot slaw with a creamy avocado finish.

NUTRITION

298kcal
Protein
29.2g
Fat
13.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

40g Avocado slices

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly until every strand is lightly coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the slaw, garnishing with the fresh avocado slices.