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

Grilled chicken breast served over a vibrant cabbage and carrot slaw, tossed in a tangy vinaigrette for a bright, refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

334kcal
Protein
42.7g
Fat
9.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 teaspoon Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until fully cooked and lightly charred.

  • 3

    Thinly shred the green cabbage, red cabbage, and carrots while the chicken rests.

  • 4

    Whisk the avocado oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Toss the shredded vegetables into the dressing until every piece is well coated.

  • 6

    Slice the chicken into strips and place them atop the slaw for a 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

Grilled chicken breast served over a vibrant cabbage and carrot slaw, tossed in a tangy vinaigrette for a bright, refreshing crunch.

NUTRITION

334kcal
Protein
42.7g
Fat
9.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 teaspoon Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until fully cooked and lightly charred.

  • 3

    Thinly shred the green cabbage, red cabbage, and carrots while the chicken rests.

  • 4

    Whisk the avocado oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Toss the shredded vegetables into the dressing until every piece is well coated.

  • 6

    Slice the chicken into strips and place them atop the slaw for a satisfying meal.