Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1.5 cups Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 0.25 cup Carrots, shredded; 2 teaspoons Olive Oil; 1 tablespoon Sliced Almonds; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender grilled chicken breast served over a shredded cabbage and carrot slaw tossed in a zesty cider vinaigrette and topped with toasted almonds.

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NUTRITION

Protein

35g

Fat

17.1g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

2 teaspoons Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Marinate the chicken breast with one teaspoon of olive oil, lemon juice, and a pinch of salt and pepper.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
Whisk the remaining olive oil, apple cider vinegar, and Dijon mustard together in a large mixing bowl.
4
Toss the shredded green cabbage, red cabbage, and carrots into the dressing until evenly coated.
5
Toast the sliced almonds in a small skillet over medium heat until they are golden and fragrant.
6
Slice the chicken into strips and serve over the cabbage slaw, garnishing with the toasted almonds.