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 lime and garlic, served over a vibrant cabbage and carrot slaw with a refreshing, vinegary crunch.

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NUTRITION

295kcal
Protein
38.0g
Fat
10.9g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Thinly shred the green cabbage and carrots while the chicken is grilling.

  • 4

    In a small bowl, whisk together the olive oil, lime juice, and Dijon mustard to create a light dressing.

  • 5

    Toss the shredded vegetables with the dressing until well coated.

  • 6

    Slice the grilled chicken and serve it immediately over the slaw for a crisp and satisfying meal.

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 lime and garlic, served over a vibrant cabbage and carrot slaw with a refreshing, vinegary crunch.

NUTRITION

295kcal
Protein
38.0g
Fat
10.9g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lime Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    Thinly shred the green cabbage and carrots while the chicken is grilling.

  • 4

    In a small bowl, whisk together the olive oil, lime juice, and Dijon mustard to create a light dressing.

  • 5

    Toss the shredded vegetables with the dressing until well coated.

  • 6

    Slice the grilled chicken and serve it immediately over the slaw for a crisp and satisfying meal.