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

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NUTRITION

320kcal
Protein
44.9g
Fat
9.4g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6.5 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

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for approximately 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 mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure the vegetables are evenly coated.

  • 6

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

  • 7

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

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

NUTRITION

320kcal
Protein
44.9g
Fat
9.4g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

6.5 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

PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for approximately 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 mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure the vegetables are evenly coated.

  • 6

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

  • 7

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