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

Chicken breast grilled with garlic and herbs, paired with a shredded cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

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NUTRITION

382kcal
Protein
41.6g
Fat
18.5g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.25 cup Shredded Carrots

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve 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

Chicken breast grilled with garlic and herbs, paired with a shredded cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

NUTRITION

382kcal
Protein
41.6g
Fat
18.5g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.25 cup Shredded Carrots

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

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

  • 6

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