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 seasoned with garlic and herbs, served over a zesty apple cider vinegar slaw with a satisfyingly crisp crunch.

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NUTRITION

295kcal
Protein
39.4g
Fat
9.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

1.1 cups chopped Green Cabbage

0.5 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, 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 cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 5

    Add the chopped cabbage and shredded carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into thin strips.

  • 7

    Plate the crunchy slaw and top with the warm sliced chicken breast.

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 seasoned with garlic and herbs, served over a zesty apple cider vinegar slaw with a satisfyingly crisp crunch.

NUTRITION

295kcal
Protein
39.4g
Fat
9.2g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

1.1 cups chopped Green Cabbage

0.5 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Garlic Powder

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, 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 cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 5

    Add the chopped cabbage and shredded carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into thin strips.

  • 7

    Plate the crunchy slaw and top with the warm sliced chicken breast.