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

Grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty apple cider vinaigrette for a satisfying crunch.

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NUTRITION

322kcal
Protein
37.5g
Fat
13.7g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large mixing bowl, combine the shredded cabbage and carrots.

  • 5

    Pour the dressing over the vegetables and toss thoroughly to ensure everything is well coated.

  • 6

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

  • 7

    Serve the sliced 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

Grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty apple cider vinaigrette for a satisfying crunch.

NUTRITION

322kcal
Protein
37.5g
Fat
13.7g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large mixing bowl, combine the shredded cabbage and carrots.

  • 5

    Pour the dressing over the vegetables and toss thoroughly to ensure everything is well coated.

  • 6

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

  • 7

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