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 zesty cabbage and carrot slaw tossed in a light vinaigrette for a satisfying crunch.

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NUTRITION

337kcal
Protein
46.9g
Fat
9.8g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Garlic Powder

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if necessary.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded cabbage and carrots in a medium mixing bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage and carrots, tossing well to ensure everything is coated.

  • 7

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken immediately over the bed of crunchy cabbage 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 zesty cabbage and carrot slaw tossed in a light vinaigrette for a satisfying crunch.

NUTRITION

337kcal
Protein
46.9g
Fat
9.8g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Garlic Powder

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if necessary.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded cabbage and carrots in a medium mixing bowl.

  • 5

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

  • 6

    Pour the dressing over the cabbage and carrots, tossing well to ensure everything is coated.

  • 7

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken immediately over the bed of crunchy cabbage slaw.