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 marinated in lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a refreshing, satisfying crunch.

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NUTRITION

380kcal
Protein
41.8g
Fat
17.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.5 cup Carrots, shredded

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 2

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss until well coated.

  • 3

    Season the chicken breast with salt, pepper, and dried herbs of your choice.

  • 4

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 5

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

  • 6

    Serve the sliced chicken over the chilled, 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 marinated in lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a refreshing, satisfying crunch.

NUTRITION

380kcal
Protein
41.8g
Fat
17.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.5 cup Carrots, shredded

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 2

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss until well coated.

  • 3

    Season the chicken breast with salt, pepper, and dried herbs of your choice.

  • 4

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 5

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

  • 6

    Serve the sliced chicken over the chilled, crunchy slaw.