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 simple herbs, served alongside a zesty vinegar-based cabbage slaw with a satisfyingly crisp crunch.

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NUTRITION

218kcal
Protein
41.3g
Fat
2.4g
Carbs
4.5g

SERVINGS

1 serving

INGREDIENTS

6.17 ounces Chicken Breast

1 cup shredded Green Cabbage

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 pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

    Toss the shredded cabbage into the dressing until it is thoroughly coated and starting to soften slightly.

  • 5

    Let the chicken rest for 3 minutes, then slice it into strips and serve over the fresh, tangy cabbage 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 simple herbs, served alongside a zesty vinegar-based cabbage slaw with a satisfyingly crisp crunch.

NUTRITION

218kcal
Protein
41.3g
Fat
2.4g
Carbs
4.5g

SERVINGS

1 serving

INGREDIENTS

6.17 ounces Chicken Breast

1 cup shredded Green Cabbage

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

    Toss the shredded cabbage into the dressing until it is thoroughly coated and starting to soften slightly.

  • 5

    Let the chicken rest for 3 minutes, then slice it into strips and serve over the fresh, tangy cabbage slaw.