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

Lemon-marinated chicken breast grilled to perfection and served over a colorful cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfyingly fresh crunch.

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NUTRITION

281kcal
Protein
30.2g
Fat
12.7g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 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 sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

    Heat a grill pan over medium-high heat and lightly coat with a high-heat cooking spray.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the meat is juicy.

  • 4

    In a large mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the chilled, 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

Lemon-marinated chicken breast grilled to perfection and served over a colorful cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfyingly fresh crunch.

NUTRITION

281kcal
Protein
30.2g
Fat
12.7g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.

  • 2

    Heat a grill pan over medium-high heat and lightly coat with a high-heat cooking spray.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the meat is juicy.

  • 4

    In a large mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the chilled, crunchy slaw.