Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.8 oz Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1 tbsp Sliced Almonds; 0.5 tsp Honey

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Herb-marinated chicken breast grilled until juicy and served over a zesty cabbage and carrot slaw with a finish of toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

35.2g

Fat

13.9g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Almonds

0.5 tsp Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with garlic powder, sea salt, and black pepper.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken grills, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.
5
Add the green cabbage, red cabbage, and shredded carrots to the bowl and toss thoroughly to coat with the dressing.
6
Remove the chicken from the grill and let it rest for 3 minutes before slicing into strips.
7
Plate the crunchy slaw and top with the sliced grilled chicken.
8
Garnish the dish with toasted almonds for an extra crunch.