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 marinated in lemon and herbs, grilled and served over a zesty cabbage and carrot slaw with a crisp, refreshing crunch.

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NUTRITION

285kcal
Protein
41.0g
Fat
7.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the vegetables and toss thoroughly to coat the slaw.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken.

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 marinated in lemon and herbs, grilled and served over a zesty cabbage and carrot slaw with a crisp, refreshing crunch.

NUTRITION

285kcal
Protein
41.0g
Fat
7.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the vegetables and toss thoroughly to coat the slaw.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken.