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

286kcal
Protein
44.3g
Fat
7.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1/2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Lemon Juice

1/4 tsp Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast with lemon juice, dried oregano, salt, and pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded cabbage and carrots in a large mixing bowl.

  • 4

    In a small separate bowl, whisk together the apple cider vinegar, Dijon mustard, and olive oil to create the dressing.

  • 5

    Pour the dressing over the cabbage and carrots, tossing well to ensure every piece is coated.

  • 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

286kcal
Protein
44.3g
Fat
7.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1/2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Lemon Juice

1/4 tsp Dried Oregano

PREPARATION

  • 1

    Season the chicken breast with lemon juice, dried oregano, salt, and pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded cabbage and carrots in a large mixing bowl.

  • 4

    In a small separate bowl, whisk together the apple cider vinegar, Dijon mustard, and olive oil to create the dressing.

  • 5

    Pour the dressing over the cabbage and carrots, tossing well to ensure every piece is coated.

  • 6

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