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 garlic and herbs, served alongside a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

267kcal
Protein
32g
Fat
11.1g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 5

    In a large mixing bowl, combine the shredded cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly to ensure everything is evenly coated.

  • 7

    Slice the grilled chicken into strips and serve immediately over the bed of 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 grilled with garlic and herbs, served alongside a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette for a refreshing crunch.

NUTRITION

267kcal
Protein
32g
Fat
11.1g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.25 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 a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.

  • 5

    In a large mixing bowl, combine the shredded cabbage and carrots.

  • 6

    Pour the dressing over the vegetables and toss thoroughly to ensure everything is evenly coated.

  • 7

    Slice the grilled chicken into strips and serve immediately over the bed of crunchy slaw.