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 alongside a zesty apple cider vinegar and Dijon cabbage slaw with a satisfyingly crisp crunch.

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NUTRITION

337kcal
Protein
38.0g
Fat
13.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper to taste.

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Serve the warm grilled chicken over the chilled, tangy cabbage 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 chicken breast grilled with garlic and herbs, served alongside a zesty apple cider vinegar and Dijon cabbage slaw with a satisfyingly crisp crunch.

NUTRITION

337kcal
Protein
38.0g
Fat
13.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with garlic powder, salt, and black pepper to taste.

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

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

  • 7

    Serve the warm grilled chicken over the chilled, tangy cabbage slaw.