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-marinated chicken breast grilled until juicy and served alongside a vibrant, vinegar-based cabbage slaw with a refreshing, zesty crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

314kcal
Protein
40.7g
Fat
9.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tsp Avocado Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and your choice of dried herbs like oregano or thyme.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

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

  • 4

    While the chicken is grilling, whisk together the avocado oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 5

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

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into strips.

  • 7

    Serve the warm grilled chicken 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

Herb-marinated chicken breast grilled until juicy and served alongside a vibrant, vinegar-based cabbage slaw with a refreshing, zesty crunch.

NUTRITION

314kcal
Protein
40.7g
Fat
9.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tsp Avocado Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and your choice of dried herbs like oregano or thyme.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.

  • 3

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

  • 4

    While the chicken is grilling, whisk together the avocado oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 5

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

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into strips.

  • 7

    Serve the warm grilled chicken over the chilled, crunchy slaw.