Grilled Chicken Breast with Crunchy Cabbage Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Salad

Grilled chicken breast served over shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
39.5g
Fat
21.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tbsp Sliced Almonds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a touch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 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 honey in a large bowl to create the dressing.

  • 4

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

  • 5

    Let the grilled chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Serve the sliced chicken over the cabbage salad and garnish with the sliced almonds for a satisfying crunch.

Grilled Chicken Breast with Crunchy Cabbage Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Salad

Grilled chicken breast served over shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted almonds.

NUTRITION

417kcal
Protein
39.5g
Fat
21.2g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tbsp Sliced Almonds

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a touch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 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 honey in a large bowl to create the dressing.

  • 4

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

  • 5

    Let the grilled chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Serve the sliced chicken over the cabbage salad and garnish with the sliced almonds for a satisfying crunch.