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 shredded cabbage and carrot slaw tossed in a tangy, bright vinaigrette.

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NUTRITION

330kcal
Protein
47.3g
Fat
9.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing.

  • 7

    Serve the sliced chicken immediately over the crisp, chilled cabbage 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 seasoned with garlic and herbs, served over a shredded cabbage and carrot slaw tossed in a tangy, bright vinaigrette.

NUTRITION

330kcal
Protein
47.3g
Fat
9.9g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing.

  • 7

    Serve the sliced chicken immediately over the crisp, chilled cabbage slaw.