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

Tender grilled chicken breast seasoned with garlic and oregano, served alongside a vibrant cabbage and carrot slaw with a zesty, refreshing crunch.

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NUTRITION

432kcal
Protein
37.6g
Fat
25.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with garlic powder, dried oregano, salt, and black pepper.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly brush with a small amount of the olive oil.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl to create the dressing.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl with the dressing and toss thoroughly to coat.

  • 6

    Let the chicken rest for 5 minutes after grilling to keep it juicy, then slice it into strips.

  • 7

    Serve the warm grilled chicken over the chilled, crunchy slaw and enjoy immediately.

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

Tender grilled chicken breast seasoned with garlic and oregano, served alongside a vibrant cabbage and carrot slaw with a zesty, refreshing crunch.

NUTRITION

432kcal
Protein
37.6g
Fat
25.5g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

1/2 teaspoon Garlic Powder

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

PREPARATION

  • 1

    Pat the chicken breast dry with paper towels and season both sides with garlic powder, dried oregano, salt, and black pepper.

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly brush with a small amount of the olive oil.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and honey in a large bowl to create the dressing.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl with the dressing and toss thoroughly to coat.

  • 6

    Let the chicken rest for 5 minutes after grilling to keep it juicy, then slice it into strips.

  • 7

    Serve the warm grilled chicken over the chilled, crunchy slaw and enjoy immediately.