YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw
Herb-marinated chicken breast grilled until juicy and served with a zesty, vinegar-based cabbage and carrot slaw for a satisfyingly crisp finish.
INGREDIENTS
6.2 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
0.5 tsp Garlic Powder
PREPARATION
Season the chicken breast evenly with garlic powder, salt, and freshly cracked black pepper.
Heat a grill or grill pan over medium-high heat and lightly coat with one teaspoon of the olive oil.
Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F and the juices run clear.
While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
In a small jar or bowl, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard until the dressing is emulsified.
Pour the dressing over the cabbage mixture and toss thoroughly to ensure the vegetables are well coated.
Slice the grilled chicken into thin strips and serve immediately over the bed of crunchy slaw.