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 mix of shredded cabbage and carrots tossed in a zesty cider vinaigrette for a satisfyingly crisp finish.

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NUTRITION

221kcal
Protein
31g
Fat
6.4g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano or lemon zest.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray if needed.

  • 3

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

  • 4

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

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 6

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

  • 7

    Serve the sliced grilled chicken immediately over the bed of 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

Lemon-herb grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty cider vinaigrette for a satisfyingly crisp finish.

NUTRITION

221kcal
Protein
31g
Fat
6.4g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano or lemon zest.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray if needed.

  • 3

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

  • 4

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

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 6

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

  • 7

    Serve the sliced grilled chicken immediately over the bed of crunchy slaw.