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 zesty lemon and herbs, served over a vibrant, vinegar-based cabbage slaw with a satisfyingly crisp crunch.

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NUTRITION

282kcal
Protein
37.2g
Fat
9.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the lemon juice.

  • 2

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

  • 3

    In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and remaining lemon juice.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.

  • 5

    Let the slaw sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.

  • 6

    Slice the grilled chicken into strips and serve immediately over the chilled, 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 zesty lemon and herbs, served over a vibrant, vinegar-based cabbage slaw with a satisfyingly crisp crunch.

NUTRITION

282kcal
Protein
37.2g
Fat
9.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the lemon juice.

  • 2

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

  • 3

    In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and remaining lemon juice.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.

  • 5

    Let the slaw sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.

  • 6

    Slice the grilled chicken into strips and serve immediately over the chilled, crunchy slaw.