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 vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

358kcal
Protein
51.4g
Fat
11g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onions

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick grill pan over medium-high heat.

  • 3

    Grill the chicken for approximately six to seven minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a separate small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat, then fold in the sliced green onions.

  • 7

    Remove the chicken from the grill and allow it to rest for three minutes before slicing into strips.

  • 8

    Serve the warm grilled chicken strips immediately over the chilled, crunchy slaw for a perfect temperature contrast.

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 vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

358kcal
Protein
51.4g
Fat
11g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onions

PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick grill pan over medium-high heat.

  • 3

    Grill the chicken for approximately six to seven minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a separate small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat, then fold in the sliced green onions.

  • 7

    Remove the chicken from the grill and allow it to rest for three minutes before slicing into strips.

  • 8

    Serve the warm grilled chicken strips immediately over the chilled, crunchy slaw for a perfect temperature contrast.