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 zesty lemon and herbs, served over a vibrant mix of shredded cabbage and carrots tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

383kcal
Protein
44.6g
Fat
17.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Almonds

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Preheat a grill or cast-iron grill pan over medium-high heat and lightly coat with avocado oil spray.

  • 3

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

  • 4

    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.

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Place the crunchy slaw on a plate, top with the sliced grilled chicken, and garnish with sliced almonds.

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 zesty lemon and herbs, served over a vibrant mix of shredded cabbage and carrots tossed in a tangy vinaigrette for a satisfying crunch.

NUTRITION

383kcal
Protein
44.6g
Fat
17.4g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Almonds

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Preheat a grill or cast-iron grill pan over medium-high heat and lightly coat with avocado oil spray.

  • 3

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

  • 4

    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.

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Place the crunchy slaw on a plate, top with the sliced grilled chicken, and garnish with sliced almonds.