Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast paired with a colorful cabbage and carrot slaw tossed in a zesty apple cider vinaigrette for a refreshing crunch.

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NUTRITION

346kcal
Protein
36.7g
Fat
18g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, finely shred the green cabbage and carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Pour the dressing over the cabbage and carrots, tossing thoroughly to ensure every piece is coated.

  • 6

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 7

    Plate the crunchy vegetable slaw and top it with the sliced chicken breast.

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast paired with a colorful cabbage and carrot slaw tossed in a zesty apple cider vinaigrette for a refreshing crunch.

NUTRITION

346kcal
Protein
36.7g
Fat
18g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, finely shred the green cabbage and carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Pour the dressing over the cabbage and carrots, tossing thoroughly to ensure every piece is coated.

  • 6

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 7

    Plate the crunchy vegetable slaw and top it with the sliced chicken breast.