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

Juicy grilled chicken breast seasoned with lemon and herbs, served over a vibrant cabbage and carrot slaw with a zesty, crunchy bite.

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NUTRITION

325kcal
Protein
35.7g
Fat
11.7g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.3 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Honey

1 ounce Avocado

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a splash of lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, thinly shred the green cabbage, red cabbage, and carrots.

  • 4

    In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard to create the dressing.

  • 5

    Toss the shredded vegetables with the dressing until well coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the slaw with fresh avocado slices.

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

Juicy grilled chicken breast seasoned with lemon and herbs, served over a vibrant cabbage and carrot slaw with a zesty, crunchy bite.

NUTRITION

325kcal
Protein
35.7g
Fat
11.7g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.3 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Honey

1 ounce Avocado

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a splash of lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, thinly shred the green cabbage, red cabbage, and carrots.

  • 4

    In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard to create the dressing.

  • 5

    Toss the shredded vegetables with the dressing until well coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the slaw with fresh avocado slices.