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 satisfyingly crisp finish.

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NUTRITION

313kcal
Protein
31.1g
Fat
17g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining olive oil, apple cider vinegar, and a teaspoon of Dijon mustard if desired in a medium bowl.

  • 5

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

  • 6

    Allow the chicken to rest for 3 minutes before slicing.

  • 7

    Serve the sliced grilled chicken over the crunchy cabbage 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

Tender chicken breast grilled with simple herbs and served with a zesty, vinegar-based cabbage slaw for a satisfyingly crisp finish.

NUTRITION

313kcal
Protein
31.1g
Fat
17g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining olive oil, apple cider vinegar, and a teaspoon of Dijon mustard if desired in a medium bowl.

  • 5

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

  • 6

    Allow the chicken to rest for 3 minutes before slicing.

  • 7

    Serve the sliced grilled chicken over the crunchy cabbage slaw.