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 with a zesty, vinegar-based cabbage slaw for a refreshing, tangy crunch.

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NUTRITION

246kcal
Protein
37.4g
Fat
6.6g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

2 tbsp Shredded Carrots

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, whisk together the apple cider vinegar, Dijon mustard, and olive oil in a medium mixing bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.

  • 5

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

  • 6

    Plate the crunchy slaw and top with the warm grilled chicken strips to serve.

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 with a zesty, vinegar-based cabbage slaw for a refreshing, tangy crunch.

NUTRITION

246kcal
Protein
37.4g
Fat
6.6g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

2 tbsp Shredded Carrots

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, whisk together the apple cider vinegar, Dijon mustard, and olive oil in a medium mixing bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.

  • 5

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

  • 6

    Plate the crunchy slaw and top with the warm grilled chicken strips to serve.