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 over a zesty vinegar-based cabbage slaw with a satisfyingly crisp crunch.

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NUTRITION

380kcal
Protein
45.1g
Fat
15.8g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

3/4 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or cast-iron skillet over medium-high heat and lightly coat with a small portion of the olive oil.

  • 3

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

  • 4

    While the chicken rests, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve immediately 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 over a zesty vinegar-based cabbage slaw with a satisfyingly crisp crunch.

NUTRITION

380kcal
Protein
45.1g
Fat
15.8g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

3/4 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Preheat a grill or cast-iron skillet over medium-high heat and lightly coat with a small portion of the olive oil.

  • 3

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

  • 4

    While the chicken rests, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve immediately over the chilled, crunchy slaw.