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

Tender chicken breast grilled with avocado oil and herbs, served over a zesty cabbage and carrot slaw with a tangy, crisp finish.

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NUTRITION

306kcal
Protein
34.3g
Fat
13g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 teaspoon Avocado Oil

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Honey

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder to ensure every bite is flavorful

  • 2

    Heat the avocado oil in a grill pan over medium-high heat until shimmering

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the outside is golden brown

  • 4

    While the chicken is cooking, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl to create the dressing

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until every strand is well coated

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the tangy, crisp 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

Tender chicken breast grilled with avocado oil and herbs, served over a zesty cabbage and carrot slaw with a tangy, crisp finish.

NUTRITION

306kcal
Protein
34.3g
Fat
13g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 teaspoon Avocado Oil

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Honey

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder to ensure every bite is flavorful

  • 2

    Heat the avocado oil in a grill pan over medium-high heat until shimmering

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the outside is golden brown

  • 4

    While the chicken is cooking, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl to create the dressing

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until every strand is well coated

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the tangy, crisp slaw