Name: Grilled Chicken Breast with Crunchy Shredded Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 2 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Sliced Almonds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Shredded Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Shredded Cabbage Slaw

Grilled chicken breast seasoned with sea salt and black pepper, served over a colorful cabbage and carrot slaw tossed in a zesty vinaigrette with toasted almonds.

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NUTRITION

Protein

42.3g

Fat

22.1g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with a pinch of sea salt and black pepper on both sides.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the vinaigrette.
5
In a large mixing bowl, combine the shredded cabbage and carrots.
6
Pour the vinaigrette over the cabbage mixture and toss thoroughly to ensure even coating.
7
Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.
8
Serve the sliced chicken over the bed of crunchy slaw and garnish with the toasted sliced almonds.