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 paired with a zesty cabbage and carrot slaw, finished with a bright apple cider vinaigrette for a refreshing crunch.

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NUTRITION

278kcal
Protein
27.7g
Fat
12.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper, and brush with 1 teaspoon of olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining 1 teaspoon of olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Allow the chicken to rest for 3 minutes after cooking, then slice and serve over the 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

Grilled chicken breast paired with a zesty cabbage and carrot slaw, finished with a bright apple cider vinaigrette for a refreshing crunch.

NUTRITION

278kcal
Protein
27.7g
Fat
12.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and pepper, and brush with 1 teaspoon of olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining 1 teaspoon of olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Allow the chicken to rest for 3 minutes after cooking, then slice and serve over the crunchy slaw.