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 served over a colorful medley of shredded cabbage and carrots, tossed in a bright apple cider vinaigrette for a satisfyingly crisp finish.

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NUTRITION

232kcal
Protein
21.9g
Fat
11.8g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Grilled Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

2 tbsp shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a large mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Transfer the slaw to a plate and top with the warm sliced chicken breast.

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 served over a colorful medley of shredded cabbage and carrots, tossed in a bright apple cider vinaigrette for a satisfyingly crisp finish.

NUTRITION

232kcal
Protein
21.9g
Fat
11.8g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

2.25 oz Grilled Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

2 tbsp shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a large mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Transfer the slaw to a plate and top with the warm sliced chicken breast.