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 cider vinaigrette for a satisfying crunch.

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NUTRITION

288kcal
Protein
33.2g
Fat
13.6g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

1.25 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, salt, and black pepper.

  • 2

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

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 6

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

  • 7

    Place the crunchy slaw on a plate 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 cider vinaigrette for a satisfying crunch.

NUTRITION

288kcal
Protein
33.2g
Fat
13.6g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

1.25 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, salt, and black pepper.

  • 2

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

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated in the dressing.

  • 6

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

  • 7

    Place the crunchy slaw on a plate and top with the sliced grilled chicken to serve.