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 vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

288kcal
Protein
30.7g
Fat
12.8g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 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, sea salt, and black pepper on both sides.

  • 2

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

  • 3

    Grill the chicken for 6 to 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 large mixing bowl to create the dressing.

  • 5

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

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken to serve.

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 vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

288kcal
Protein
30.7g
Fat
12.8g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 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, sea salt, and black pepper on both sides.

  • 2

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

  • 3

    Grill the chicken for 6 to 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 large mixing bowl to create the dressing.

  • 5

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

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing it into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken to serve.