Grilled Chicken Breast over Crunchy Cabbage Slaw

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

Grilled Chicken Breast over Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Cabbage Slaw

Tender chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted almonds.

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NUTRITION

415kcal
Protein
43.1g
Fat
19.7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Sliced Almonds

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey 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

    Arrange the crunchy slaw on a plate and top with the sliced chicken breast and toasted almonds.

Grilled Chicken Breast over Crunchy Cabbage Slaw

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

Grilled Chicken Breast over Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Cabbage Slaw

Tender chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted almonds.

NUTRITION

415kcal
Protein
43.1g
Fat
19.7g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Sliced Almonds

1 teaspoon Dijon Mustard

1/2 teaspoon Honey

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a large mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey 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

    Arrange the crunchy slaw on a plate and top with the sliced chicken breast and toasted almonds.