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 spices and served over a vibrant cabbage and carrot slaw tossed in a zesty, crisp vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

305kcal
Protein
34.4g
Fat
13g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp chopped Green Onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.

  • 5

    Allow the grilled chicken to rest for 3 minutes, then slice it into strips.

  • 6

    Serve the warm chicken immediately over the chilled, 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 simple spices and served over a vibrant cabbage and carrot slaw tossed in a zesty, crisp vinaigrette.

NUTRITION

305kcal
Protein
34.4g
Fat
13g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp chopped Green Onions

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.

  • 5

    Allow the grilled chicken to rest for 3 minutes, then slice it into strips.

  • 6

    Serve the warm chicken immediately over the chilled, crunchy slaw.