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

Grilled chicken breast seasoned with garlic and herbs, served over a shredded cabbage and carrot slaw tossed in a zesty, tangy dressing for a satisfyingly crisp crunch.

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NUTRITION

290kcal
Protein
31.9g
Fat
12.9g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.25 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick grill pan over medium-high heat and lightly coat with a touch of oil if necessary.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

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

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.

  • 7

    Plate the chilled cabbage slaw and top with the warm sliced chicken breast to serve.

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

Grilled chicken breast seasoned with garlic and herbs, served over a shredded cabbage and carrot slaw tossed in a zesty, tangy dressing for a satisfyingly crisp crunch.

NUTRITION

290kcal
Protein
31.9g
Fat
12.9g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.25 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Preheat a grill or non-stick grill pan over medium-high heat and lightly coat with a touch of oil if necessary.

  • 3

    Grill the chicken for approximately 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

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

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.

  • 7

    Plate the chilled cabbage slaw and top with the warm sliced chicken breast to serve.