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 mix of shredded cabbage and carrots tossed in a zesty vinaigrette, finished with toasted sliced almonds.

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NUTRITION

437kcal
Protein
43.5g
Fat
20.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Honey

1 tablespoon Sliced Almonds

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 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 to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Allow the grilled chicken to rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the cabbage slaw and top with the sliced chicken breast and toasted 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.

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 mix of shredded cabbage and carrots tossed in a zesty vinaigrette, finished with toasted sliced almonds.

NUTRITION

437kcal
Protein
43.5g
Fat
20.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Honey

1 tablespoon Sliced Almonds

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 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 to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Allow the grilled chicken to rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the cabbage slaw and top with the sliced chicken breast and toasted almonds.