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 lemon and herbs, served alongside a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

403kcal
Protein
41.2g
Fat
16.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Honey

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with lemon juice, dried oregano, salt, and pepper

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165 degrees

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing

  • 5

    Allow the slaw to sit for a few minutes so the flavors meld and the vegetables soften slightly

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of colorful, crisp 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

Tender chicken breast grilled with zesty lemon and herbs, served alongside a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

NUTRITION

403kcal
Protein
41.2g
Fat
16.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Honey

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with lemon juice, dried oregano, salt, and pepper

  • 2

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165 degrees

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, and Dijon mustard

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing

  • 5

    Allow the slaw to sit for a few minutes so the flavors meld and the vegetables soften slightly

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of colorful, crisp slaw