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 vinaigrette for a satisfyingly crisp bite.

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NUTRITION

366kcal
Protein
36.4g
Fat
17.9g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 tbsp chopped Fresh Cilantro

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, carrots, and fresh cilantro to the bowl with the dressing.

  • 5

    Toss the vegetables thoroughly until the slaw is evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the fresh, 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 served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette for a satisfyingly crisp bite.

NUTRITION

366kcal
Protein
36.4g
Fat
17.9g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

2 tbsp chopped Fresh Cilantro

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, carrots, and fresh cilantro to the bowl with the dressing.

  • 5

    Toss the vegetables thoroughly until the slaw is evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the fresh, crunchy slaw.