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 grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfyingly crisp crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

276kcal
Protein
37.0g
Fat
9.7g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Preheat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Add the shredded cabbage and carrots to the bowl with the dressing and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

    Serve the sliced grilled chicken directly over the bed of 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 grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfyingly crisp crunch.

NUTRITION

276kcal
Protein
37.0g
Fat
9.7g
Carbs
9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Preheat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil spray if needed.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Add the shredded cabbage and carrots to the bowl with the dressing and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes before slicing it into strips.

  • 7

    Serve the sliced grilled chicken directly over the bed of crunchy slaw.