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 zesty herbs and served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

288kcal
Protein
44.2g
Fat
7.6g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

0.5 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to ensure the vegetables are evenly coated in the vinaigrette.

  • 5

    Slice the grilled chicken into thin strips and serve it immediately over the chilled, refreshing 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 grilled with zesty herbs and served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

NUTRITION

288kcal
Protein
44.2g
Fat
7.6g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

0.5 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to ensure the vegetables are evenly coated in the vinaigrette.

  • 5

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