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 vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette for a refreshing crunch.

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NUTRITION

325kcal
Protein
42.2g
Fat
11.2g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Shredded Mixed Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Sunflower Seeds

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly coat with a tiny bit of oil or spray.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice into thin strips.

  • 7

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with sunflower seeds.

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 vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette for a refreshing crunch.

NUTRITION

325kcal
Protein
42.2g
Fat
11.2g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Shredded Mixed Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Sunflower Seeds

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly coat with a tiny bit of oil or spray.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice into thin strips.

  • 7

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with sunflower seeds.