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

Herb-marinated chicken breast grilled and served over a crisp cabbage slaw with a hard-boiled egg and tangy cider vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
40.6g
Fat
20.7g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Large Egg

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper then grill over medium heat until the internal temperature reaches 165 degrees.

  • 2

    Place the egg in boiling water for nine minutes then transfer to an ice bath before peeling and slicing into halves.

  • 3

    Whisk together the extra virgin olive oil and apple cider vinegar in a small bowl until the dressing is emulsified.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss thoroughly with the prepared vinaigrette.

  • 5

    Slice the grilled chicken into strips and arrange them over the slaw along with the hard-boiled egg halves before serving.

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

Herb-marinated chicken breast grilled and served over a crisp cabbage slaw with a hard-boiled egg and tangy cider vinaigrette.

NUTRITION

401kcal
Protein
40.6g
Fat
20.7g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Large Egg

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper then grill over medium heat until the internal temperature reaches 165 degrees.

  • 2

    Place the egg in boiling water for nine minutes then transfer to an ice bath before peeling and slicing into halves.

  • 3

    Whisk together the extra virgin olive oil and apple cider vinegar in a small bowl until the dressing is emulsified.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss thoroughly with the prepared vinaigrette.

  • 5

    Slice the grilled chicken into strips and arrange them over the slaw along with the hard-boiled egg halves before serving.