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

Lean chicken breast grilled with garlic and herbs, paired with a zesty apple cider vinegar slaw for a refreshing, tangy crunch.

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NUTRITION

324kcal
Protein
46.2g
Fat
9.9g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat.

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

    Toss the shredded cabbage and carrots into the dressing until well coated.

  • 6

    Slice the grilled chicken and serve it immediately alongside the 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

Lean chicken breast grilled with garlic and herbs, paired with a zesty apple cider vinegar slaw for a refreshing, tangy crunch.

NUTRITION

324kcal
Protein
46.2g
Fat
9.9g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat.

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

    Toss the shredded cabbage and carrots into the dressing until well coated.

  • 6

    Slice the grilled chicken and serve it immediately alongside the crunchy slaw.