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 apple cider vinaigrette for a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

388kcal
Protein
40.6g
Fat
18.4g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

1/4 tsp Sea Salt

1/4 tsp Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the chicken breast evenly on both sides with sea salt and black pepper.

  • 3

    Place chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve 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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty apple cider vinaigrette for a satisfyingly crisp finish.

NUTRITION

388kcal
Protein
40.6g
Fat
18.4g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    Season the chicken breast evenly on both sides with sea salt and black pepper.

  • 3

    Place chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve immediately over the chilled, crunchy slaw.