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 seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
41.6g
Fat
16.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the vinaigrette.

  • 5

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

  • 6

    Serve the sliced grilled chicken immediately over the 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 seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

NUTRITION

393kcal
Protein
41.6g
Fat
16.1g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the vinaigrette.

  • 5

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

  • 6

    Serve the sliced grilled chicken immediately over the crunchy slaw.