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 marinated in lemon and herbs, grilled and served over a vibrant, vinegar-based cabbage slaw with a satisfyingly crisp finish.

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NUTRITION

388kcal
Protein
57.8g
Fat
11.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

0.5 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, thinly slice the green and red cabbage and grate the carrots.

  • 4

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

  • 5

    Toss the shredded vegetables with the dressing in a large bowl until well coated.

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of 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

Tender chicken breast marinated in lemon and herbs, grilled and served over a vibrant, vinegar-based cabbage slaw with a satisfyingly crisp finish.

NUTRITION

388kcal
Protein
57.8g
Fat
11.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

0.5 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, thinly slice the green and red cabbage and grate the carrots.

  • 4

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

  • 5

    Toss the shredded vegetables with the dressing in a large bowl until well coated.

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of crunchy slaw.