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

Tender chicken breast grilled with zesty spices, served over a vibrant cabbage and carrot slaw tossed in a creamy avocado dressing for a satisfying crunch.

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NUTRITION

383kcal
Protein
35.7g
Fat
22.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Avocado Oil Mayo

1 teaspoon Apple Cider Vinegar

1 tablespoon Sliced Almonds

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder to taste.

  • 2

    Heat olive oil in a grill pan or outdoor grill over medium-high heat.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the chicken is cooking, whisk together the avocado oil mayo and apple cider vinegar in a medium mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly until the vegetables are evenly coated.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Plate the crunchy slaw and top with the sliced chicken and a sprinkle of almonds for added texture.

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

Tender chicken breast grilled with zesty spices, served over a vibrant cabbage and carrot slaw tossed in a creamy avocado dressing for a satisfying crunch.

NUTRITION

383kcal
Protein
35.7g
Fat
22.4g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Avocado Oil Mayo

1 teaspoon Apple Cider Vinegar

1 tablespoon Sliced Almonds

1 teaspoon Olive Oil

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder to taste.

  • 2

    Heat olive oil in a grill pan or outdoor grill over medium-high heat.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.

  • 4

    While the chicken is cooking, whisk together the avocado oil mayo and apple cider vinegar in a medium mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly until the vegetables are evenly coated.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Plate the crunchy slaw and top with the sliced chicken and a sprinkle of almonds for added texture.