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 vinaigrette with a satisfyingly crisp crunch.

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NUTRITION

283kcal
Protein
35.8g
Fat
8.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.5 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or a grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any desired dried herbs like oregano or garlic powder.

  • 3

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

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 5

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

  • 6

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

  • 7

    Plate the crunchy slaw and top with the warm grilled chicken strips.

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 vinaigrette with a satisfyingly crisp crunch.

NUTRITION

283kcal
Protein
35.8g
Fat
8.8g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.5 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or a grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any desired dried herbs like oregano or garlic powder.

  • 3

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

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 5

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

  • 6

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

  • 7

    Plate the crunchy slaw and top with the warm grilled chicken strips.