Grilled Chicken Breast over Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast over Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Cabbage Slaw

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

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NUTRITION

340kcal
Protein
43.2g
Fat
12.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Almonds

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken grills, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 5

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 6

    Place the slaw on a plate, top with the sliced chicken, and sprinkle with the sliced almonds for a satisfying crunch.

Grilled Chicken Breast over Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast over Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Cabbage Slaw

Grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

NUTRITION

340kcal
Protein
43.2g
Fat
12.1g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Almonds

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken grills, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat in the dressing.

  • 5

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 6

    Place the slaw on a plate, top with the sliced chicken, and sprinkle with the sliced almonds for a satisfying crunch.