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 served over a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette for a satisfyingly crisp finish.

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NUTRITION

270kcal
Protein
32.9g
Fat
10.8g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

1.5 teaspoons Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onion

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with cooking 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, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium mixing bowl to create the dressing.

  • 5

    Add the green cabbage, red cabbage, carrots, and green onions to the bowl with the dressing and toss until the vegetables are evenly coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into strips.

  • 7

    Serve the sliced chicken immediately over the chilled, 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 served over a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette for a satisfyingly crisp finish.

NUTRITION

270kcal
Protein
32.9g
Fat
10.8g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

1.5 teaspoons Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onion

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with cooking 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, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium mixing bowl to create the dressing.

  • 5

    Add the green cabbage, red cabbage, carrots, and green onions to the bowl with the dressing and toss until the vegetables are evenly coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into strips.

  • 7

    Serve the sliced chicken immediately over the chilled, crunchy slaw.