Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
41.3g
Fat
17.1g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Shredded Cabbage

0.5 cup Shredded Carrots

0.5 cup Sliced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Honey

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

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

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing.

  • 5

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

  • 6

    Let the grilled chicken rest for 3 minutes, then slice it into thin strips.

  • 7

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

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a refreshing crunch.

NUTRITION

389kcal
Protein
41.3g
Fat
17.1g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Shredded Cabbage

0.5 cup Shredded Carrots

0.5 cup Sliced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

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

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing.

  • 5

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

  • 6

    Let the grilled chicken rest for 3 minutes, then slice it into thin strips.

  • 7

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