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 marinated in lemon and herbs, grilled and served over a zesty, vinegar-based slaw with a refreshing crunch.

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NUTRITION

302kcal
Protein
33.3g
Fat
13.7g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Serve the sliced grilled chicken immediately over the bed of zesty, 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 marinated in lemon and herbs, grilled and served over a zesty, vinegar-based slaw with a refreshing crunch.

NUTRITION

302kcal
Protein
33.3g
Fat
13.7g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Serve the sliced grilled chicken immediately over the bed of zesty, crunchy slaw.