Grilled Chicken Breast with Crunchy Veggie Slaw

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

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Tender grilled chicken breast served over a colorful cabbage and carrot slaw tossed in a tangy Dijon vinaigrette for a refreshing, crisp crunch.

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NUTRITION

394kcal
Protein
40.6g
Fat
18.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/2 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a drizzle of oil.

  • 3

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

  • 4

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Plate the crunchy veggie slaw and top with the sliced grilled chicken.

Grilled Chicken Breast with Crunchy Veggie Slaw

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

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Tender grilled chicken breast served over a colorful cabbage and carrot slaw tossed in a tangy Dijon vinaigrette for a refreshing, crisp crunch.

NUTRITION

394kcal
Protein
40.6g
Fat
18.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/2 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a drizzle of oil.

  • 3

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

  • 4

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes before slicing it into strips.

  • 7

    Plate the crunchy veggie slaw and top with the sliced grilled chicken.