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

Grilled chicken breast seasoned with herbs and served with a zesty, vinegar-based cabbage slaw for a satisfyingly tangy crunch.

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NUTRITION

147kcal
Protein
33.4g
Fat
2g
Carbs
2.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup shredded Green Cabbage

1 tbsp Apple Cider Vinegar

1 tsp Yellow 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 a thin coat of yellow mustard for flavor.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, toss the shredded cabbage with apple cider vinegar and a pinch of sea salt in a small bowl.

  • 5

    Remove the chicken from the heat and let it rest for 3 minutes before slicing.

  • 6

    Serve the sliced chicken immediately alongside the chilled and tangy cabbage 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

Grilled chicken breast seasoned with herbs and served with a zesty, vinegar-based cabbage slaw for a satisfyingly tangy crunch.

NUTRITION

147kcal
Protein
33.4g
Fat
2g
Carbs
2.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup shredded Green Cabbage

1 tbsp Apple Cider Vinegar

1 tsp Yellow Mustard

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a thin coat of yellow mustard for flavor.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, toss the shredded cabbage with apple cider vinegar and a pinch of sea salt in a small bowl.

  • 5

    Remove the chicken from the heat and let it rest for 3 minutes before slicing.

  • 6

    Serve the sliced chicken immediately alongside the chilled and tangy cabbage slaw.