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 grilled with garlic and herbs, served over a zesty cabbage and carrot slaw with a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

331kcal
Protein
43.7g
Fat
12.1g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Garlic Powder and Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, dried oregano, salt, and pepper.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil.

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

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

  • 6

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

  • 7

    Arrange the crunchy slaw on a plate 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 grilled with garlic and herbs, served over a zesty cabbage and carrot slaw with a refreshing crunch.

NUTRITION

331kcal
Protein
43.7g
Fat
12.1g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Garlic Powder and Oregano

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, dried oregano, salt, and pepper.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil.

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

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

  • 6

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

  • 7

    Arrange the crunchy slaw on a plate and top with the sliced grilled chicken.