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

Grilled chicken breast seasoned with garlic and herbs, served over a zesty vinegar-based cabbage and carrot slaw with a refreshing crunch.

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NUTRITION

300kcal
Protein
41.2g
Fat
9.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Green Cabbage, shredded

1/2 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1.5 teaspoons Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, thinly shred the green cabbage, red cabbage, and carrots.

  • 4

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

  • 5

    Toss the shredded vegetables with the dressing until evenly coated.

  • 6

    Slice the grilled chicken and serve it immediately over the chilled, 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

Grilled chicken breast seasoned with garlic and herbs, served over a zesty vinegar-based cabbage and carrot slaw with a refreshing crunch.

NUTRITION

300kcal
Protein
41.2g
Fat
9.5g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Green Cabbage, shredded

1/2 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1.5 teaspoons Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, thinly shred the green cabbage, red cabbage, and carrots.

  • 4

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

  • 5

    Toss the shredded vegetables with the dressing until evenly coated.

  • 6

    Slice the grilled chicken and serve it immediately over the chilled, crunchy slaw.