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 garlic and lime, served over a shredded cabbage and carrot slaw tossed in a zesty dressing with a refreshing, crisp bite.

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NUTRITION

277kcal
Protein
35.8g
Fat
8.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder on both sides.

  • 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, thinly shred the green cabbage, red cabbage, and carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and lime juice to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are well coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into strips and serve immediately over the cold, 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 grilled with garlic and lime, served over a shredded cabbage and carrot slaw tossed in a zesty dressing with a refreshing, crisp bite.

NUTRITION

277kcal
Protein
35.8g
Fat
8.9g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lime Juice

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and garlic powder on both sides.

  • 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, thinly shred the green cabbage, red cabbage, and carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and lime juice to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are well coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into strips and serve immediately over the cold, crunchy slaw.