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 colorful mix of shredded green and red cabbage, finished with a zesty apple cider vinaigrette for a satisfyingly crisp bite.

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NUTRITION

263kcal
Protein
37.3g
Fat
6.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

0.5 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

    Toss the cabbage mixture with the dressing until every strand is lightly coated.

  • 6

    Slice the warm grilled chicken and arrange it over the chilled slaw before serving.

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 colorful mix of shredded green and red cabbage, finished with a zesty apple cider vinaigrette for a satisfyingly crisp bite.

NUTRITION

263kcal
Protein
37.3g
Fat
6.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

0.5 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

    Toss the cabbage mixture with the dressing until every strand is lightly coated.

  • 6

    Slice the warm grilled chicken and arrange it over the chilled slaw before serving.