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

Lemon-herb grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfyingly crisp finish.

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NUTRITION

279kcal
Protein
37.2g
Fat
9.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 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, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, and lemon juice to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are coated.

  • 6

    Let the grilled chicken rest for 3 minutes, then slice it into strips.

  • 7

    Plate the chicken directly on top of the crunchy slaw and serve 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

Lemon-herb grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfyingly crisp finish.

NUTRITION

279kcal
Protein
37.2g
Fat
9.1g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, cracked black pepper, and dried oregano.

  • 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, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, and lemon juice to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are coated.

  • 6

    Let the grilled chicken rest for 3 minutes, then slice it into strips.

  • 7

    Plate the chicken directly on top of the crunchy slaw and serve immediately.