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 served over a shredded cabbage and carrot slaw tossed in a tangy cider vinaigrette and topped with toasted almonds.

Try 7 days free, then $12.99 / mo.

NUTRITION

375kcal
Protein
42.9g
Fat
16.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

10g Slivered Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    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.

  • 4

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

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw and top it with the sliced chicken breast.

  • 7

    Finish the dish by sprinkling the toasted slivered almonds over the top for added texture.

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 served over a shredded cabbage and carrot slaw tossed in a tangy cider vinaigrette and topped with toasted almonds.

NUTRITION

375kcal
Protein
42.9g
Fat
16.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

10g Slivered Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    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.

  • 4

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

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw and top it with the sliced chicken breast.

  • 7

    Finish the dish by sprinkling the toasted slivered almonds over the top for added texture.