Grilled Chicken Breast with Crunchy Shredded Cabbage Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Shredded Cabbage Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Shredded Cabbage Salad

Grilled chicken breast served over a vibrant bed of shredded cabbage and carrots, tossed in a zesty cider vinaigrette with toasted almonds for a satisfying crunch.

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NUTRITION

330kcal
Protein
31.6g
Fat
13.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tsp Honey

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 5

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to coat.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the cabbage salad, top with the sliced chicken, and sprinkle with toasted sliced almonds for a final crunch.

Grilled Chicken Breast with Crunchy Shredded Cabbage Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Shredded Cabbage Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Shredded Cabbage Salad

Grilled chicken breast served over a vibrant bed of shredded cabbage and carrots, tossed in a zesty cider vinaigrette with toasted almonds for a satisfying crunch.

NUTRITION

330kcal
Protein
31.6g
Fat
13.6g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tsp Honey

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 5

    Pour the vinaigrette over the cabbage mixture and toss thoroughly to coat.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the cabbage salad, top with the sliced chicken, and sprinkle with toasted sliced almonds for a final crunch.