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 cabbage and scallion slaw tossed in a zesty cider vinaigrette for a satisfying crunch.

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NUTRITION

245kcal
Protein
32.5g
Fat
8.3g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

2 cups Shredded Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onion

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and sliced green onions to the bowl and toss thoroughly until the slaw is evenly coated.

  • 5

    Let the grilled chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy cabbage slaw and top with the warm sliced chicken breast.

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 cabbage and scallion slaw tossed in a zesty cider vinaigrette for a satisfying crunch.

NUTRITION

245kcal
Protein
32.5g
Fat
8.3g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

2 cups Shredded Cabbage

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onion

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and sliced green onions to the bowl and toss thoroughly until the slaw is evenly coated.

  • 5

    Let the grilled chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy cabbage slaw and top with the warm sliced chicken breast.