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 bright vinaigrette for a satisfying crunch.

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NUTRITION

267kcal
Protein
36.5g
Fat
9g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1 cup shredded Green Cabbage

1/3 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat a grill or non-stick skillet over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and dried herbs of your choice.

  • 3

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

  • 4

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

  • 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 to coat.

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken immediately over the fresh, 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 chicken breast grilled with garlic and herbs, served over a zesty cabbage and carrot slaw tossed in a bright vinaigrette for a satisfying crunch.

NUTRITION

267kcal
Protein
36.5g
Fat
9g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1 cup shredded Green Cabbage

1/3 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat a grill or non-stick skillet over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and dried herbs of your choice.

  • 3

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

  • 4

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

  • 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 to coat.

  • 7

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 8

    Serve the sliced chicken immediately over the fresh, crunchy slaw.