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 over a vibrant medley of shredded cabbage and carrots, tossed in a zesty vinaigrette for a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

258kcal
Protein
43.5g
Fat
4.9g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1/2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the apple cider vinegar, olive oil, and Dijon mustard in a small bowl to create the dressing.

  • 5

    In a medium mixing bowl, combine the shredded cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly until the slaw is well-coated.

  • 7

    Remove the chicken from the grill and let it rest for 3 minutes before slicing.

  • 8

    Serve the sliced chicken breast immediately alongside the fresh, 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 grilled chicken breast served over a vibrant medley of shredded cabbage and carrots, tossed in a zesty vinaigrette for a satisfyingly crisp finish.

NUTRITION

258kcal
Protein
43.5g
Fat
4.9g
Carbs
7.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1/2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the apple cider vinegar, olive oil, and Dijon mustard in a small bowl to create the dressing.

  • 5

    In a medium mixing bowl, combine the shredded cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly until the slaw is well-coated.

  • 7

    Remove the chicken from the grill and let it rest for 3 minutes before slicing.

  • 8

    Serve the sliced chicken breast immediately alongside the fresh, crunchy slaw.