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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette with a satisfyingly crisp crunch.

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NUTRITION

354kcal
Protein
44.4g
Fat
14.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6.5 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

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

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

  • 4

    In a large bowl, combine the shredded cabbage and carrots.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly until well coated.

  • 7

    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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette with a satisfyingly crisp crunch.

NUTRITION

354kcal
Protein
44.4g
Fat
14.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6.5 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

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

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

  • 4

    In a large bowl, combine the shredded cabbage and carrots.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly until well coated.

  • 7

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