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 chicken breast seasoned with garlic and herbs, grilled and served over a vibrant, shredded cabbage slaw tossed in a zesty, tangy dressing for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

304kcal
Protein
37.3g
Fat
11.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Green Cabbage

0.5 cup Red Cabbage

0.25 cup Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with garlic powder, sea salt, and black pepper on both sides.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken is grilling, finely shred the green cabbage, red cabbage, and carrots into a large mixing bowl.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure every ribbon is well coated.

  • 7

    Let the chicken rest for 3 minutes after grilling to retain its juices, then slice it into thin strips.

  • 8

    Arrange the sliced chicken over the fresh slaw and finish with an extra crack of black pepper.

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 chicken breast seasoned with garlic and herbs, grilled and served over a vibrant, shredded cabbage slaw tossed in a zesty, tangy dressing for a satisfying crunch.

NUTRITION

304kcal
Protein
37.3g
Fat
11.6g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Green Cabbage

0.5 cup Red Cabbage

0.25 cup Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with garlic powder, sea salt, and black pepper on both sides.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken is grilling, finely shred the green cabbage, red cabbage, and carrots into a large mixing bowl.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure every ribbon is well coated.

  • 7

    Let the chicken rest for 3 minutes after grilling to retain its juices, then slice it into thin strips.

  • 8

    Arrange the sliced chicken over the fresh slaw and finish with an extra crack of black pepper.