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 shredded cabbage and carrot slaw tossed in a zesty apple cider vinaigrette, topped with toasted almond slivers.

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NUTRITION

353kcal
Protein
36.5g
Fat
16.6g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Shredded Green Cabbage

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Almonds

1 tbsp Green Onions

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper before grilling over medium-high heat until fully cooked through.

  • 2

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 3

    Combine the shredded green cabbage, red cabbage, and carrots in the bowl, tossing thoroughly until the vegetables are well-coated.

  • 4

    Slice the warm chicken into thin strips and layer them over the fresh slaw.

  • 5

    Garnish the dish with sliced green onions and toasted almond slivers for a satisfying crunch.

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 shredded cabbage and carrot slaw tossed in a zesty apple cider vinaigrette, topped with toasted almond slivers.

NUTRITION

353kcal
Protein
36.5g
Fat
16.6g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Shredded Green Cabbage

1/2 cup Shredded Red Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Almonds

1 tbsp Green Onions

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper before grilling over medium-high heat until fully cooked through.

  • 2

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 3

    Combine the shredded green cabbage, red cabbage, and carrots in the bowl, tossing thoroughly until the vegetables are well-coated.

  • 4

    Slice the warm chicken into thin strips and layer them over the fresh slaw.

  • 5

    Garnish the dish with sliced green onions and toasted almond slivers for a satisfying crunch.