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 to perfection and served over a colorful bed of shredded cabbage and carrots, finished with a zesty vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

378kcal
Protein
38.2g
Fat
18.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder, salt, and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil or cooking spray.

  • 3

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

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Plate the crunchy slaw and top with the warm sliced chicken.

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 to perfection and served over a colorful bed of shredded cabbage and carrots, finished with a zesty vinaigrette for a refreshing crunch.

NUTRITION

378kcal
Protein
38.2g
Fat
18.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides with garlic powder, salt, and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil or cooking spray.

  • 3

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

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is coated.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Plate the crunchy slaw and top with the warm sliced chicken.