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 vibrant mix of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted almonds.

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NUTRITION

318kcal
Protein
32.8g
Fat
16.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

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, black pepper, and garlic powder.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with avocado oil spray.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly until every piece is coated.

  • 7

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

  • 8

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with the sliced almonds.

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 vibrant mix of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted almonds.

NUTRITION

318kcal
Protein
32.8g
Fat
16.2g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with avocado oil spray.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly until every piece is coated.

  • 7

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

  • 8

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with the sliced almonds.