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 simple herbs and served over a vibrant, tangy cabbage slaw finished with toasted almond slivers.

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NUTRITION

312kcal
Protein
30g
Fat
16.9g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4.1 oz Chicken Breast

2 cups Shredded Cabbage

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Sliced Almonds

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or garlic powder.

  • 2

    Grill the chicken over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly until every strand is coated in the dressing.

  • 5

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with the almond slivers for a satisfying crunch.

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 simple herbs and served over a vibrant, tangy cabbage slaw finished with toasted almond slivers.

NUTRITION

312kcal
Protein
30g
Fat
16.9g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4.1 oz Chicken Breast

2 cups Shredded Cabbage

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Sliced Almonds

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or garlic powder.

  • 2

    Grill the chicken over medium-high heat for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage to the bowl and toss thoroughly until every strand is coated in the dressing.

  • 5

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with the almond slivers for a satisfying crunch.