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 lemon and garlic, served over a colorful cabbage and carrot slaw tossed in a tangy vinaigrette for a refreshing and crisp crunch.

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NUTRITION

377kcal
Protein
39.2g
Fat
18.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Serve the warm sliced chicken over the chilled, crisp slaw immediately.

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 lemon and garlic, served over a colorful cabbage and carrot slaw tossed in a tangy vinaigrette for a refreshing and crisp crunch.

NUTRITION

377kcal
Protein
39.2g
Fat
18.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Serve the warm sliced chicken over the chilled, crisp slaw immediately.