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 marinated in lemon and garlic, grilled until juicy and served over a zesty vinegar-based cabbage slaw with a vibrant, tangy crunch.

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NUTRITION

350kcal
Protein
34.3g
Fat
18.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

1 tablespoon Avocado Oil

1.5 tablespoons Apple Cider Vinegar

0.5 teaspoon Honey

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the shredded green and red cabbage, then toss with half of the prepared dressing and let it sit to soften.

  • 3

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

  • 4

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

  • 5

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 7

    Plate the crunchy cabbage slaw and top with the sliced grilled chicken, drizzling the remaining dressing over the top before serving.

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 marinated in lemon and garlic, grilled until juicy and served over a zesty vinegar-based cabbage slaw with a vibrant, tangy crunch.

NUTRITION

350kcal
Protein
34.3g
Fat
18.2g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

1 tablespoon Avocado Oil

1.5 tablespoons Apple Cider Vinegar

0.5 teaspoon Honey

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    In a large mixing bowl, combine the shredded green and red cabbage, then toss with half of the prepared dressing and let it sit to soften.

  • 3

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

  • 4

    Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.

  • 5

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 7

    Plate the crunchy cabbage slaw and top with the sliced grilled chicken, drizzling the remaining dressing over the top before serving.