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 grilled with simple seasonings, served over a vibrant cabbage and carrot slaw tossed in a zesty apple cider vinaigrette for a refreshing crunch.

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NUTRITION

334kcal
Protein
51.3g
Fat
7.5g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Boneless Skinless Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

1 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 sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Whisk the olive oil, apple cider vinegar, and Dijon mustard in a mixing bowl to create the dressing.

  • 4

    Toss the shredded cabbage and carrots in the dressing until every piece is well-coated.

  • 5

    Slice the warm chicken into strips and serve atop the chilled, tangy slaw.

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 grilled with simple seasonings, served over a vibrant cabbage and carrot slaw tossed in a zesty apple cider vinaigrette for a refreshing crunch.

NUTRITION

334kcal
Protein
51.3g
Fat
7.5g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Boneless Skinless Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Whisk the olive oil, apple cider vinegar, and Dijon mustard in a mixing bowl to create the dressing.

  • 4

    Toss the shredded cabbage and carrots in the dressing until every piece is well-coated.

  • 5

    Slice the warm chicken into strips and serve atop the chilled, tangy slaw.