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

Juicy grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty apple cider vinaigrette for a refreshing, tangy crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

295kcal
Protein
33.3g
Fat
12.9g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp chopped Green Onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray if needed.

  • 3

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

    Add the shredded green cabbage, red cabbage, carrots, and green onions to the bowl with the dressing.

  • 6

    Toss the slaw thoroughly until all vegetables are evenly coated.

  • 7

    Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.

  • 8

    Serve the sliced chicken on top of the crunchy 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

Juicy grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty apple cider vinaigrette for a refreshing, tangy crunch.

NUTRITION

295kcal
Protein
33.3g
Fat
12.9g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp chopped Green Onions

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray if needed.

  • 3

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

    Add the shredded green cabbage, red cabbage, carrots, and green onions to the bowl with the dressing.

  • 6

    Toss the slaw thoroughly until all vegetables are evenly coated.

  • 7

    Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.

  • 8

    Serve the sliced chicken on top of the crunchy cabbage slaw.