Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted almonds for a satisfying crunch.

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NUTRITION

387kcal
Protein
42.4g
Fat
17.4g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Shredded Green Cabbage

1/2 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1/2 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard to create the vinaigrette.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss thoroughly with the dressing.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the vegetable slaw.

  • 6

    Garnish with sliced almonds for a toasted finish and serve immediately.

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted almonds for a satisfying crunch.

NUTRITION

387kcal
Protein
42.4g
Fat
17.4g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Shredded Green Cabbage

1/2 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1/2 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard to create the vinaigrette.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss thoroughly with the dressing.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the vegetable slaw.

  • 6

    Garnish with sliced almonds for a toasted finish and serve immediately.