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 served over shredded cabbage and carrots tossed in a zesty apple cider vinaigrette with a refreshing crunch.

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NUTRITION

234kcal
Protein
34.6g
Fat
4.5g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 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, whisk together the apple cider vinegar, Dijon mustard, and olive oil in a large mixing bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 5

    Slice the grilled chicken into strips and serve immediately over the bed of 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

Grilled chicken breast served over shredded cabbage and carrots tossed in a zesty apple cider vinaigrette with a refreshing crunch.

NUTRITION

234kcal
Protein
34.6g
Fat
4.5g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Olive Oil

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 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, whisk together the apple cider vinegar, Dijon mustard, and olive oil in a large mixing bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 5

    Slice the grilled chicken into strips and serve immediately over the bed of crunchy slaw.