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 grilled to perfection, served with a zesty cabbage and carrot slaw for a satisfyingly crunchy finish.

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NUTRITION

446kcal
Protein
40.6g
Fat
26g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tablespoons Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Heat half of the avocado oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the remaining avocado oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

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

  • 7

    Serve the sliced chicken immediately over the bed of fresh, crunchy slaw.

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 grilled to perfection, served with a zesty cabbage and carrot slaw for a satisfyingly crunchy finish.

NUTRITION

446kcal
Protein
40.6g
Fat
26g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tablespoons Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat half of the avocado oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the remaining avocado oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

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

  • 7

    Serve the sliced chicken immediately over the bed of fresh, crunchy slaw.