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

Herb-marinated chicken breast grilled to juicy perfection and served over a colorful bed of shredded cabbage and carrots with a zesty, crisp vinaigrette.

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NUTRITION

262kcal
Protein
30.9g
Fat
10.3g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear.

  • 4

    While the chicken is grilling, 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 vinaigrette.

  • 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

Herb-marinated chicken breast grilled to juicy perfection and served over a colorful bed of shredded cabbage and carrots with a zesty, crisp vinaigrette.

NUTRITION

262kcal
Protein
30.9g
Fat
10.3g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear.

  • 4

    While the chicken is grilling, 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 vinaigrette.

  • 6

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