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 lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

380kcal
Protein
40.5g
Fat
18.6g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Heat half of the olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Grill the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F and the outside is golden.

  • 4

    While the chicken cooks, whisk together the remaining 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 coat in the dressing.

  • 6

    Let the chicken rest for 5 minutes after cooking to keep it juicy, then slice it into thin strips.

  • 7

    Arrange the crunchy slaw on a plate 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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

380kcal
Protein
40.5g
Fat
18.6g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Heat half of the olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Grill the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F and the outside is golden.

  • 4

    While the chicken cooks, whisk together the remaining 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 coat in the dressing.

  • 6

    Let the chicken rest for 5 minutes after cooking to keep it juicy, then slice it into thin strips.

  • 7

    Arrange the crunchy slaw on a plate and top with the warm grilled chicken strips.