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

Grilled chicken breast seasoned with lemon and herbs, served over a shredded cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

324kcal
Protein
38.2g
Fat
13g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with lemon juice, salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Let the chicken rest for 5 minutes after grilling, then slice it into strips.

  • 6

    Serve the sliced chicken on top of the fresh, 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

Grilled chicken breast seasoned with lemon and herbs, served over a shredded cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

324kcal
Protein
38.2g
Fat
13g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with lemon juice, salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Let the chicken rest for 5 minutes after grilling, then slice it into strips.

  • 6

    Serve the sliced chicken on top of the fresh, crunchy slaw.