Name: Grilled Chicken Breast with Crunchy Cabbage Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Grilled Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Sliced Almonds; 1 teaspoon Dijon Mustard

Grilled Chicken Breast with Crunchy Cabbage Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Salad

Grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted almond slivers.

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NUTRITION

Protein

34.9g

Fat

13g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Sliced Almonds

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a touch of garlic powder.
2
Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
In a small glass jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
4
Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
5
Drizzle the dressing over the cabbage mixture and toss thoroughly to ensure every ribbon is coated.
6
Slice the grilled chicken into thin strips against the grain.
7
Plate the crunchy cabbage salad and top with the sliced chicken and toasted almond slivers.