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 garlic and herbs, paired with a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

309kcal
Protein
38.1g
Fat
11.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

0.25 tsp Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with garlic powder, sea salt, and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil if needed.

  • 3

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

  • 4

    While the chicken is grilling, 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 and toss thoroughly until the vegetables are well-coated.

  • 6

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

  • 7

    Serve the sliced chicken over the fresh cabbage slaw while still warm.

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 garlic and herbs, paired with a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette for a satisfying crunch.

NUTRITION

309kcal
Protein
38.1g
Fat
11.3g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

0.25 tsp Garlic Powder

PREPARATION

  • 1

    Season the chicken breast with garlic powder, sea salt, and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil if needed.

  • 3

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

  • 4

    While the chicken is grilling, 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 and toss thoroughly until the vegetables are well-coated.

  • 6

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

  • 7

    Serve the sliced chicken over the fresh cabbage slaw while still warm.