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

Tender chicken breast grilled with garlic and paprika, served alongside a zesty apple cider vinegar slaw for a refreshing, vinegary crunch.

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NUTRITION

323kcal
Protein
46.4g
Fat
10.2g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Garlic powder, Paprika, Salt, and Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast evenly on both sides with garlic powder, smoked paprika, salt, and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

  • 3

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

  • 4

    While the chicken is cooking, prepare the slaw by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the dressing and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes after cooking to keep it juicy, then slice into strips.

  • 7

    Serve the grilled chicken alongside the crunchy slaw and enjoy 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

Tender chicken breast grilled with garlic and paprika, served alongside a zesty apple cider vinegar slaw for a refreshing, vinegary crunch.

NUTRITION

323kcal
Protein
46.4g
Fat
10.2g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Garlic powder, Paprika, Salt, and Pepper to taste

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with garlic powder, smoked paprika, salt, and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

  • 3

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

  • 4

    While the chicken is cooking, prepare the slaw by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the dressing and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes after cooking to keep it juicy, then slice into strips.

  • 7

    Serve the grilled chicken alongside the crunchy slaw and enjoy immediately.