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 lemon and herbs, served alongside a vibrant cabbage slaw tossed in a zesty vinaigrette for a satisfyingly crisp finish.

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NUTRITION

252kcal
Protein
32.6g
Fat
7.8g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 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 sea salt, black pepper, and a squeeze of fresh lemon.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Thinly slice the green and red cabbage and shred the carrots while the chicken cooks.

  • 4

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl until emulsified.

  • 5

    Toss the shredded vegetables with the dressing in a large bowl until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the crunchy 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 lemon and herbs, served alongside a vibrant cabbage slaw tossed in a zesty vinaigrette for a satisfyingly crisp finish.

NUTRITION

252kcal
Protein
32.6g
Fat
7.8g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Thinly slice the green and red cabbage and shred the carrots while the chicken cooks.

  • 4

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl until emulsified.

  • 5

    Toss the shredded vegetables with the dressing in a large bowl until evenly coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the crunchy slaw.