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 seasoned with garlic and herbs, grilled until juicy and served with a zesty, vinegar-based cabbage slaw that stays perfectly crisp.

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NUTRITION

291kcal
Protein
38.5g
Fat
9.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onions

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray 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 large mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken 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 chicken breast seasoned with garlic and herbs, grilled until juicy and served with a zesty, vinegar-based cabbage slaw that stays perfectly crisp.

NUTRITION

291kcal
Protein
38.5g
Fat
9.9g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.25 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onions

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil spray 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 large mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

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