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 simple herbs, served over a vibrant, vinegar-dressed cabbage and carrot slaw with a satisfyingly crisp crunch.

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NUTRITION

243kcal
Protein
36.2g
Fat
6.8g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, finely shred the cabbage and carrots if not already prepared.

  • 4

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Toss the shredded cabbage and carrots in a bowl with the dressing until every piece is lightly coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the chilled, 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 chicken breast grilled with simple herbs, served over a vibrant, vinegar-dressed cabbage and carrot slaw with a satisfyingly crisp crunch.

NUTRITION

243kcal
Protein
36.2g
Fat
6.8g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1 cup shredded Green Cabbage

0.25 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, finely shred the cabbage and carrots if not already prepared.

  • 4

    In a small mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Toss the shredded cabbage and carrots in a bowl with the dressing until every piece is lightly coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the chilled, crunchy slaw.