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

Herb-seasoned chicken breast grilled until juicy and served over a zesty, vinegar-based cabbage and carrot slaw with a satisfyingly loud crunch.

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NUTRITION

364kcal
Protein
41.9g
Fat
12.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/2 cup Carrots, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

1/2 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 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, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Slice the warm grilled chicken into thin strips and serve immediately over the chilled, vibrant 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

Herb-seasoned chicken breast grilled until juicy and served over a zesty, vinegar-based cabbage and carrot slaw with a satisfyingly loud crunch.

NUTRITION

364kcal
Protein
41.9g
Fat
12.1g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/2 cup Carrots, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

1/2 tsp Garlic Powder

PREPARATION

  • 1

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

  • 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, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Slice the warm grilled chicken into thin strips and serve immediately over the chilled, vibrant slaw.