Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast served over a vibrant cabbage and carrot medley tossed in a zesty vinaigrette for a satisfyingly crisp finish.

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NUTRITION

327kcal
Protein
37.8g
Fat
13.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Shredded Green Cabbage

1/2 cup Shredded Carrots

1/3 cup Sliced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, thinly shred the cabbage, carrots, and red bell pepper.

  • 4

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to emulsify the dressing.

  • 5

    Place the shredded vegetables in a large bowl and toss thoroughly with the dressing until well coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately on top of the crunchy vegetable slaw.

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast served over a vibrant cabbage and carrot medley tossed in a zesty vinaigrette for a satisfyingly crisp finish.

NUTRITION

327kcal
Protein
37.8g
Fat
13.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup Shredded Green Cabbage

1/2 cup Shredded Carrots

1/3 cup Sliced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, thinly shred the cabbage, carrots, and red bell pepper.

  • 4

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to emulsify the dressing.

  • 5

    Place the shredded vegetables in a large bowl and toss thoroughly with the dressing until well coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately on top of the crunchy vegetable slaw.