Grilled Chicken Breast with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw

Herb-marinated chicken breast grilled to perfection and served over a vibrant, zesty cabbage slaw with a refreshing, tangy crunch.

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NUTRITION

283kcal
Protein
32.1g
Fat
12.9g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

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, black pepper, and garlic powder.

  • 2

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

  • 3

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

  • 4

    Combine the shredded green cabbage, red cabbage, and carrots in a large bowl and toss thoroughly with the dressing.

  • 5

    Slice the warm grilled chicken and serve it immediately over the bed of crunchy slaw.

Grilled Chicken Breast with Crunchy Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Slaw

Herb-marinated chicken breast grilled to perfection and served over a vibrant, zesty cabbage slaw with a refreshing, tangy crunch.

NUTRITION

283kcal
Protein
32.1g
Fat
12.9g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

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, black pepper, and garlic powder.

  • 2

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

  • 3

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

  • 4

    Combine the shredded green cabbage, red cabbage, and carrots in a large bowl and toss thoroughly with the dressing.

  • 5

    Slice the warm grilled chicken and serve it immediately over the bed of crunchy slaw.