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

Grilled chicken breast seasoned with garlic and herbs, served over a zesty vinegar-based cabbage and carrot slaw with a refreshing crunch.

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NUTRITION

281kcal
Protein
37.4g
Fat
9.0g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 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 Dijon mustard in a large mixing bowl to create the dressing.

  • 4

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

  • 5

    Allow the grilled chicken to rest for 3 minutes, then slice it into strips.

  • 6

    Serve the warm chicken over the chilled, zesty slaw for a perfect temperature contrast.

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

Grilled chicken breast seasoned with garlic and herbs, served over a zesty vinegar-based cabbage and carrot slaw with a refreshing crunch.

NUTRITION

281kcal
Protein
37.4g
Fat
9.0g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 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 Dijon mustard in a large mixing bowl to create the dressing.

  • 4

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

  • 5

    Allow the grilled chicken to rest for 3 minutes, then slice it into strips.

  • 6

    Serve the warm chicken over the chilled, zesty slaw for a perfect temperature contrast.