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

Grilled chicken breast seasoned with garlic and herbs, paired with a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with crunchy toasted almonds.

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NUTRITION

304kcal
Protein
29.3g
Fat
14g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

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

  • 4

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and honey to create the dressing.

  • 5

    Combine the shredded cabbage and carrots in a large bowl and toss with the prepared vinaigrette.

  • 6

    Allow the chicken to rest for 3 minutes after cooking, then slice into thin strips.

  • 7

    Serve the warm grilled chicken over the crunchy slaw and garnish with the sliced almonds.

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

Grilled chicken breast seasoned with garlic and herbs, paired with a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with crunchy toasted almonds.

NUTRITION

304kcal
Protein
29.3g
Fat
14g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Sliced Almonds

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray.

  • 3

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

  • 4

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and honey to create the dressing.

  • 5

    Combine the shredded cabbage and carrots in a large bowl and toss with the prepared vinaigrette.

  • 6

    Allow the chicken to rest for 3 minutes after cooking, then slice into thin strips.

  • 7

    Serve the warm grilled chicken over the crunchy slaw and garnish with the sliced almonds.