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

Herb-marinated chicken breast grilled to perfection and served over a colorful cabbage slaw tossed in a zesty apple cider vinaigrette with a satisfyingly crisp crunch.

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NUTRITION

328kcal
Protein
39.1g
Fat
10.6g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, boneless and skinless

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1.25 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a touch of oil to prevent sticking.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.

  • 4

    While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl with the dressing and toss until everything is well combined and coated.

  • 6

    Allow the chicken to rest for 3 minutes before slicing it into strips.

  • 7

    Serve the warm grilled chicken directly over the chilled, crunchy slaw for a fresh and satisfying lunch.

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

Herb-marinated chicken breast grilled to perfection and served over a colorful cabbage slaw tossed in a zesty apple cider vinaigrette with a satisfyingly crisp crunch.

NUTRITION

328kcal
Protein
39.1g
Fat
10.6g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast, boneless and skinless

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1.25 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a touch of oil to prevent sticking.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear.

  • 4

    While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl with the dressing and toss until everything is well combined and coated.

  • 6

    Allow the chicken to rest for 3 minutes before slicing it into strips.

  • 7

    Serve the warm grilled chicken directly over the chilled, crunchy slaw for a fresh and satisfying lunch.