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 vibrant mix of shredded green and red cabbage, tossed in a zesty vinaigrette and topped with crunchy toasted almonds.

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NUTRITION

433kcal
Protein
37.5g
Fat
25g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups Green Cabbage

1 cup Red Cabbage

1 tbsp Avocado Oil

2 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 Green Onions

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PREPARATION

  • 1

    Season the chicken breast with 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

    Thinly shred the green and red cabbage and place them in a large mixing bowl.

  • 4

    In a small jar, whisk together the avocado oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage and sliced green onions, tossing thoroughly to combine.

  • 6

    Slice the grilled chicken into strips and arrange over the slaw, finishing with a sprinkle of crunchy toasted almonds.

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 vibrant mix of shredded green and red cabbage, tossed in a zesty vinaigrette and topped with crunchy toasted almonds.

NUTRITION

433kcal
Protein
37.5g
Fat
25g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups Green Cabbage

1 cup Red Cabbage

1 tbsp Avocado Oil

2 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 Green Onions

PREPARATION

  • 1

    Season the chicken breast with 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

    Thinly shred the green and red cabbage and place them in a large mixing bowl.

  • 4

    In a small jar, whisk together the avocado oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage and sliced green onions, tossing thoroughly to combine.

  • 6

    Slice the grilled chicken into strips and arrange over the slaw, finishing with a sprinkle of crunchy toasted almonds.