Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 1 tablespoon Sliced Almonds; 1 tablespoon chopped Green Onion

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Chicken breast grilled with simple herbs and served over a vibrant cabbage and carrot slaw, finished with a zesty vinaigrette and crunchy toasted almonds.

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NUTRITION

Protein

42.8g

Fat

12.9g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Almonds

1 tablespoon chopped Green Onion

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PREPARATION

1
Season the chicken breast with salt, pepper, and your choice of dried herbs like oregano or thyme.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil or cooking spray.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.
5
Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat the vegetables.
6
In a small dry pan over medium heat, lightly toast the sliced almonds for 1-2 minutes until fragrant and golden.
7
Slice the grilled chicken into strips and serve immediately over the crunchy slaw, garnished with the toasted almonds.