Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 0.5 teaspoon Honey; 1 tablespoon Sliced Almonds

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted almonds for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.1g

Fat

14.2g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Honey

1 tablespoon Sliced Almonds

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of garlic powder.
2
Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey.
4
Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.
5
Allow the slaw to sit for 5 minutes to let the flavors meld and the cabbage soften slightly.
6
Slice the grilled chicken into strips and serve over the bowl of slaw.
7
Garnish the dish with sliced almonds to add a toasted, nutty finish.