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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette, finished with toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

357kcal
Protein
39.6g
Fat
16.8g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups shredded Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Almonds

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

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 6

    Place the cabbage slaw on a plate, top with the sliced grilled chicken, and sprinkle with sliced almonds 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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette, finished with toasted almonds.

NUTRITION

357kcal
Protein
39.6g
Fat
16.8g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups shredded Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Almonds

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 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 6

    Place the cabbage slaw on a plate, top with the sliced grilled chicken, and sprinkle with sliced almonds for a satisfying crunch.