Grilled Chicken Breast with Crunchy Cabbage Salad

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

Grilled Chicken Breast with Crunchy Cabbage Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Salad

Tender chicken breast grilled to perfection and served over a vibrant mix of shredded cabbage and carrots, finished with a zesty vinaigrette and toasted almonds.

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NUTRITION

345kcal
Protein
33.4g
Fat
17.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or a non-stick skillet over medium-high heat.

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 3

    Grill the chicken for 6 to 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 large bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

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

  • 7

    Plate the crunchy cabbage salad and top with the sliced grilled chicken.

  • 8

    Garnish the dish with sliced almonds for an extra toasted crunch.

Grilled Chicken Breast with Crunchy Cabbage Salad

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

Grilled Chicken Breast with Crunchy Cabbage Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Salad

Tender chicken breast grilled to perfection and served over a vibrant mix of shredded cabbage and carrots, finished with a zesty vinaigrette and toasted almonds.

NUTRITION

345kcal
Protein
33.4g
Fat
17.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or a non-stick skillet over medium-high heat.

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 3

    Grill the chicken for 6 to 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 large bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

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

  • 7

    Plate the crunchy cabbage salad and top with the sliced grilled chicken.

  • 8

    Garnish the dish with sliced almonds for an extra toasted crunch.