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 vibrant mix of shredded cabbage and carrots tossed in a zesty apple cider vinaigrette for a satisfyingly crisp crunch.

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NUTRITION

375kcal
Protein
40.1g
Fat
18.2g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded cabbage and carrots in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Allow the chicken to rest for 3 minutes after grilling, then slice into strips.

  • 7

    Serve the sliced chicken immediately over the bed of crunchy slaw.

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 vibrant mix of shredded cabbage and carrots tossed in a zesty apple cider vinaigrette for a satisfyingly crisp crunch.

NUTRITION

375kcal
Protein
40.1g
Fat
18.2g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded cabbage and carrots in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Allow the chicken to rest for 3 minutes after grilling, then slice into strips.

  • 7

    Serve the sliced chicken immediately over the bed of crunchy slaw.