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 marinated in apple cider vinegar and herbs, grilled and served with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

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NUTRITION

313kcal
Protein
44.3g
Fat
7.6g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1 cup Shredded Green Cabbage

0.5 cup Shredded Carrots

1 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 salt, black pepper, and garlic powder to taste.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Slice the grilled chicken into strips and serve immediately over the chilled, tangy cabbage 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 marinated in apple cider vinegar and herbs, grilled and served with a zesty, vinegar-based cabbage slaw for a satisfying crunch.

NUTRITION

313kcal
Protein
44.3g
Fat
7.6g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

1 cup Shredded Green Cabbage

0.5 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Slice the grilled chicken into strips and serve immediately over the chilled, tangy cabbage slaw.