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 seasoned with lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

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NUTRITION

311kcal
Protein
40.1g
Fat
11.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Whisk together lemon juice, one teaspoon of olive oil, salt, and pepper in a small bowl to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least ten minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for six to seven minutes per side until fully cooked.

  • 4

    While the chicken cooks, thinly shred the cabbage and carrots into a large mixing bowl.

  • 5

    Combine the remaining olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Toss the shredded vegetables with the dressing until well coated.

  • 7

    Slice the grilled chicken and serve it immediately over the crunchy 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 grilled chicken breast seasoned with lemon and herbs, served over a colorful cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

NUTRITION

311kcal
Protein
40.1g
Fat
11.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk together lemon juice, one teaspoon of olive oil, salt, and pepper in a small bowl to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least ten minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for six to seven minutes per side until fully cooked.

  • 4

    While the chicken cooks, thinly shred the cabbage and carrots into a large mixing bowl.

  • 5

    Combine the remaining olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Toss the shredded vegetables with the dressing until well coated.

  • 7

    Slice the grilled chicken and serve it immediately over the crunchy slaw.