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 cabbage and carrot slaw tossed in a zesty vinaigrette with toasted almonds for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

422kcal
Protein
42.2g
Fat
21.9g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Cabbage Mix

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Almonds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to ensure even coating.

  • 6

    Transfer the slaw to a serving plate and sprinkle with the sliced almonds.

  • 7

    Slice the warm grilled chicken into strips and place them directly on top of 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

Tender grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted almonds for a satisfying crunch.

NUTRITION

422kcal
Protein
42.2g
Fat
21.9g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Cabbage Mix

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Almonds

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to ensure even coating.

  • 6

    Transfer the slaw to a serving plate and sprinkle with the sliced almonds.

  • 7

    Slice the warm grilled chicken into strips and place them directly on top of the crunchy slaw.