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 garlic and herbs, served alongside a vibrant, zesty cabbage and carrot slaw that stays perfectly crisp.

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NUTRITION

313kcal
Protein
39.3g
Fat
11.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 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 garlic powder.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

    Serve the warm grilled chicken over the chilled, 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

Tender chicken breast grilled with garlic and herbs, served alongside a vibrant, zesty cabbage and carrot slaw that stays perfectly crisp.

NUTRITION

313kcal
Protein
39.3g
Fat
11.7g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 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 garlic powder.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

    Serve the warm grilled chicken over the chilled, crunchy slaw.