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 mix of shredded cabbage and carrots, tossed in a zesty cider vinaigrette for a refreshing crunch.

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NUTRITION

228kcal
Protein
32.5g
Fat
6.3g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1/2 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 sea salt and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

  • 3

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

  • 4

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

  • 5

    In a large bowl, combine the shredded green cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly to coat.

  • 7

    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

Grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty cider vinaigrette for a refreshing crunch.

NUTRITION

228kcal
Protein
32.5g
Fat
6.3g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

1.5 cups 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

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

  • 3

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

  • 4

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

  • 5

    In a large bowl, combine the shredded green cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly to coat.

  • 7

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