Grilled Chicken Breast with Crunchy Vegetable Slaw

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

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette and topped with toasted sesame seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

408kcal
Protein
41.9g
Fat
20.5g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tablespoon Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sesame Seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small glass jar or bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard until the dressing is fully emulsified.

  • 5

    Pour the vinaigrette over the vegetable mixture and toss thoroughly to ensure every piece is coated.

  • 6

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

  • 7

    Place the crunchy slaw into a serving bowl, top with the sliced grilled chicken, and garnish with toasted sesame seeds.

Grilled Chicken Breast with Crunchy Vegetable Slaw

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

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette and topped with toasted sesame seeds.

NUTRITION

408kcal
Protein
41.9g
Fat
20.5g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tablespoon Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sesame Seeds

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a small glass jar or bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard until the dressing is fully emulsified.

  • 5

    Pour the vinaigrette over the vegetable mixture and toss thoroughly to ensure every piece is coated.

  • 6

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

  • 7

    Place the crunchy slaw into a serving bowl, top with the sliced grilled chicken, and garnish with toasted sesame seeds.