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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette with a satisfyingly crisp crunch.

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NUTRITION

224kcal
Protein
27.8g
Fat
8.7g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Place the chicken on a preheated grill or grill pan over medium-high heat and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss well until the vegetables are evenly coated.

  • 5

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

  • 6

    Plate the crunchy slaw and top with the sliced grilled chicken to serve.

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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette with a satisfyingly crisp crunch.

NUTRITION

224kcal
Protein
27.8g
Fat
8.7g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Place the chicken on a preheated grill or grill pan over medium-high heat and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss well until the vegetables are evenly coated.

  • 5

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

  • 6

    Plate the crunchy slaw and top with the sliced grilled chicken to serve.