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 lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a zesty vinaigrette for a refreshing crunch.

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NUTRITION

295kcal
Protein
37.6g
Fat
11.1g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the avocado oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until every piece is coated in the vinaigrette.

  • 5

    Allow the chicken to rest for three minutes before slicing into thin strips.

  • 6

    Arrange the sliced chicken over the chilled cabbage slaw and serve immediately while the chicken is warm.

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 lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a zesty vinaigrette for a refreshing crunch.

NUTRITION

295kcal
Protein
37.6g
Fat
11.1g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Avocado Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    Whisk together the avocado oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until every piece is coated in the vinaigrette.

  • 5

    Allow the chicken to rest for three minutes before slicing into thin strips.

  • 6

    Arrange the sliced chicken over the chilled cabbage slaw and serve immediately while the chicken is warm.