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 served over a colorful cabbage and carrot slaw tossed in a bright, tangy vinaigrette.

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NUTRITION

418kcal
Protein
41.3g
Fat
23g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Cabbage

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.25 cup Shredded Carrots

2 tablespoons Sliced Green Onions

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil and apple cider vinegar to create the dressing.

  • 4

    Add the shredded cabbage, shredded carrots, and sliced green onions to the bowl and toss thoroughly to coat.

  • 5

    Allow the slaw to sit for 5 minutes so the flavors meld and the cabbage softens slightly.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the chilled, 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 served over a colorful cabbage and carrot slaw tossed in a bright, tangy vinaigrette.

NUTRITION

418kcal
Protein
41.3g
Fat
23g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Cabbage

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.25 cup Shredded Carrots

2 tablespoons Sliced Green Onions

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

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

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil and apple cider vinegar to create the dressing.

  • 4

    Add the shredded cabbage, shredded carrots, and sliced green onions to the bowl and toss thoroughly to coat.

  • 5

    Allow the slaw to sit for 5 minutes so the flavors meld and the cabbage softens slightly.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the chilled, crunchy slaw.