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 medley of shredded cabbage and carrots tossed in a zesty, tangy vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

308kcal
Protein
31.1g
Fat
13g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl with the dressing and toss thoroughly to combine.

  • 5

    Allow the chicken to rest for 3 minutes after grilling, then slice it into thin strips.

  • 6

    Plate the crunchy slaw and top with the warm grilled chicken slices to serve.

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 medley of shredded cabbage and carrots tossed in a zesty, tangy vinaigrette for a refreshing crunch.

NUTRITION

308kcal
Protein
31.1g
Fat
13g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl with the dressing and toss thoroughly to combine.

  • 5

    Allow the chicken to rest for 3 minutes after grilling, then slice it into thin strips.

  • 6

    Plate the crunchy slaw and top with the warm grilled chicken slices to serve.