Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1 cup Green Cabbage, shredded; 1 cup Red Cabbage, shredded; 1/4 cup Carrots, shredded; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1 tsp Maple Syrup; 1 tbsp Sliced Almonds; 1 tbsp Green Onions, sliced

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Lemon-marinated chicken breast grilled to juicy perfection and served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted almonds.

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NUTRITION

Protein

40.7g

Fat

20.7g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Maple Syrup

1 tbsp Sliced Almonds

1 tbsp Green Onions, sliced

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PREPARATION

1
Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
4
In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and maple syrup until emulsified.
5
Pour the dressing over the cabbage mixture and toss thoroughly to ensure everything is evenly coated.
6
Slice the grilled chicken into strips and serve it over the slaw, garnishing with the sliced green onions and toasted almonds for a final crunch.