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 garlic and herbs, served over a vibrant cabbage and carrot slaw with a zesty, crisp finish.

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NUTRITION

280kcal
Protein
36.8g
Fat
9.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of crunchy 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 garlic and herbs, served over a vibrant cabbage and carrot slaw with a zesty, crisp finish.

NUTRITION

280kcal
Protein
36.8g
Fat
9.4g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat a grill or grill pan to medium-high heat

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of crunchy slaw