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

Herb-marinated chicken breast grilled until juicy and served over a zesty, vinegar-based cabbage and carrot slaw with a refreshing, peppery crunch.

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NUTRITION

310kcal
Protein
32.3g
Fat
14.9g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Chicken Breast

1.4 cups shredded Green Cabbage

0.7 cups shredded Red Cabbage

2 tablespoons shredded Carrots

2.5 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 salt, black pepper, and a pinch of garlic powder.

  • 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 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 evenly coated.

  • 5

    Allow the grilled chicken to rest for a few minutes before slicing it into thin strips.

  • 6

    Serve the sliced chicken immediately over the chilled, crunchy slaw for a fresh and satisfying meal.

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

Herb-marinated chicken breast grilled until juicy and served over a zesty, vinegar-based cabbage and carrot slaw with a refreshing, peppery crunch.

NUTRITION

310kcal
Protein
32.3g
Fat
14.9g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Chicken Breast

1.4 cups shredded Green Cabbage

0.7 cups shredded Red Cabbage

2 tablespoons shredded Carrots

2.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of garlic powder.

  • 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 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 evenly coated.

  • 5

    Allow the grilled chicken to rest for a few minutes before slicing it into thin strips.

  • 6

    Serve the sliced chicken immediately over the chilled, crunchy slaw for a fresh and satisfying meal.