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 to juicy perfection, served over a vibrant mix of shredded cabbage and carrots tossed in a zesty dressing for a satisfyingly crisp crunch.

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NUTRITION

323kcal
Protein
33.9g
Fat
13.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and cracked black pepper on both sides.

  • 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, finely shred the green cabbage and carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified.

  • 5

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

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Serve the warm grilled chicken directly on top of the cold, 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 to juicy perfection, served over a vibrant mix of shredded cabbage and carrots tossed in a zesty dressing for a satisfyingly crisp crunch.

NUTRITION

323kcal
Protein
33.9g
Fat
13.1g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and cracked black pepper on both sides.

  • 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, finely shred the green cabbage and carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until emulsified.

  • 5

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

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Serve the warm grilled chicken directly on top of the cold, crunchy slaw.