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 alongside a vibrant cabbage and carrot slaw tossed with a chopped hard-boiled egg and a tangy, zesty dressing for a refreshing crunch.

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NUTRITION

329kcal
Protein
40.2g
Fat
14.3g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1 large Hard-boiled Egg

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded cabbage and carrots in a medium mixing bowl.

  • 4

    Peel the hard-boiled egg and finely chop it into small pieces.

  • 5

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

  • 6

    Add the chopped egg to the cabbage mixture and pour the dressing over the top, tossing well to coat evenly.

  • 7

    Slice the grilled chicken into strips and serve 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 served alongside a vibrant cabbage and carrot slaw tossed with a chopped hard-boiled egg and a tangy, zesty dressing for a refreshing crunch.

NUTRITION

329kcal
Protein
40.2g
Fat
14.3g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1 large Hard-boiled Egg

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded cabbage and carrots in a medium mixing bowl.

  • 4

    Peel the hard-boiled egg and finely chop it into small pieces.

  • 5

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

  • 6

    Add the chopped egg to the cabbage mixture and pour the dressing over the top, tossing well to coat evenly.

  • 7

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