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 simple herbs and served over a vibrant cabbage and carrot slaw tossed in a zesty, bright vinaigrette.

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NUTRITION

296kcal
Protein
40.6g
Fat
9.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless and skinless

2 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with a pinch of sea salt, black pepper, and optional dried oregano.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrots in a large mixing bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 7

    Slice the grilled chicken into strips and serve immediately over the bed of 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 simple herbs and served over a vibrant cabbage and carrot slaw tossed in a zesty, bright vinaigrette.

NUTRITION

296kcal
Protein
40.6g
Fat
9.3g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless and skinless

2 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with a pinch of sea salt, black pepper, and optional dried oregano.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining the shredded cabbage and carrots in a large mixing bowl.

  • 5

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 7

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