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 seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

321kcal
Protein
31g
Fat
17.7g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and lightly coat with a small amount of the avocado oil.

  • 3

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

  • 4

    While the chicken is cooking, whisk together the remaining avocado oil, apple cider vinegar, and Dijon mustard in a small bowl.

  • 5

    Place the shredded cabbage and carrots in a large mixing bowl and toss with the prepared vinaigrette until well coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the fresh, 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

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

321kcal
Protein
31g
Fat
17.7g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and lightly coat with a small amount of the avocado oil.

  • 3

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

  • 4

    While the chicken is cooking, whisk together the remaining avocado oil, apple cider vinegar, and Dijon mustard in a small bowl.

  • 5

    Place the shredded cabbage and carrots in a large mixing bowl and toss with the prepared vinaigrette until well coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the fresh, crunchy slaw.