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 zesty herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

311kcal
Protein
31g
Fat
16.2g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

0.9 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Green Onions, sliced

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and sliced green onions in a large bowl.

  • 6

    Toss the shredded vegetables with the dressing until well coated.

  • 7

    Slice the grilled chicken 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 zesty herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

NUTRITION

311kcal
Protein
31g
Fat
16.2g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

0.9 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Green Onions, sliced

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and sliced green onions in a large bowl.

  • 6

    Toss the shredded vegetables with the dressing until well coated.

  • 7

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