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 grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

394kcal
Protein
47.7g
Fat
16.2g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

1 tablespoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly grease.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a small jar, whisk together the olive oil, apple cider vinegar, and lemon juice to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.

  • 7

    Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.

  • 8

    Place the chicken on top of the slaw and serve immediately while the chicken is warm and the slaw is crisp.

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 grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

394kcal
Protein
47.7g
Fat
16.2g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

1 tablespoon Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly grease.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a small jar, whisk together the olive oil, apple cider vinegar, and lemon juice to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.

  • 7

    Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.

  • 8

    Place the chicken on top of the slaw and serve immediately while the chicken is warm and the slaw is crisp.