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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette, finished with a satisfyingly crisp crunch.

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NUTRITION

279kcal
Protein
33.9g
Fat
11.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or a cast-iron grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with sea salt and black pepper.

  • 3

    Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Add the shredded cabbage and carrots 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 strips.

  • 7

    Plate the chilled, crunchy slaw and top with the warm grilled chicken 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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette, finished with a satisfyingly crisp crunch.

NUTRITION

279kcal
Protein
33.9g
Fat
11.2g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or a cast-iron grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with sea salt and black pepper.

  • 3

    Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Add the shredded cabbage and carrots 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 strips.

  • 7

    Plate the chilled, crunchy slaw and top with the warm grilled chicken slices.