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 medley of shredded cabbage and carrots, tossed in a zesty vinaigrette for a satisfyingly cool crisp.

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NUTRITION

274kcal
Protein
40.1g
Fat
8.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

    While the chicken is grilling, prepare the dressing by whisking the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to ensure the vegetables are well coated.

  • 6

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

  • 7

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

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 medley of shredded cabbage and carrots, tossed in a zesty vinaigrette for a satisfyingly cool crisp.

NUTRITION

274kcal
Protein
40.1g
Fat
8.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and cracked black pepper.

  • 2

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

  • 3

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

  • 4

    While the chicken is grilling, prepare the dressing by whisking the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to ensure the vegetables are well coated.

  • 6

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

  • 7

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