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 and shredded cabbage tossed in a zesty apple cider vinaigrette for a refreshing, crunchy bite.

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NUTRITION

344kcal
Protein
33.1g
Fat
17.3g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Cabbage

0.5 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

0.5 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast evenly with garlic powder, salt, and black pepper.

  • 3

    Grill the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a large mixing bowl, whisk together the olive oil and apple cider vinegar to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly to ensure every piece is coated.

  • 6

    Allow the chicken to rest for a few minutes before slicing it into strips and serving over the 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 and shredded cabbage tossed in a zesty apple cider vinaigrette for a refreshing, crunchy bite.

NUTRITION

344kcal
Protein
33.1g
Fat
17.3g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Cabbage

0.5 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

0.5 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast evenly with garlic powder, salt, and black pepper.

  • 3

    Grill the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a large mixing bowl, whisk together the olive oil and apple cider vinegar to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly to ensure every piece is coated.

  • 6

    Allow the chicken to rest for a few minutes before slicing it into strips and serving over the crunchy slaw.