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 grilled chicken breast served alongside a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette for a refreshing crunch.

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NUTRITION

233kcal
Protein
36.6g
Fat
4.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrot

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

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

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 grilled chicken breast served alongside a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette for a refreshing crunch.

NUTRITION

233kcal
Protein
36.6g
Fat
4.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrot

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

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