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 until juicy, served alongside a colorful cabbage and carrot slaw with a zesty dressing and a satisfyingly crisp crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

287kcal
Protein
40.0g
Fat
9.3g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 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, thinly slice the cabbage and shred the carrots into a medium mixing bowl.

  • 4

    In a separate small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage and carrots, tossing thoroughly to ensure the slaw is well coated.

  • 6

    Once the chicken is cooked, let it rest for 3 minutes before slicing it into strips.

  • 7

    Serve the sliced chicken immediately over the fresh, crunchy slaw for a light and filling meal.

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 until juicy, served alongside a colorful cabbage and carrot slaw with a zesty dressing and a satisfyingly crisp crunch.

NUTRITION

287kcal
Protein
40.0g
Fat
9.3g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 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, pepper, and garlic powder to taste.

  • 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, thinly slice the cabbage and shred the carrots into a medium mixing bowl.

  • 4

    In a separate small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage and carrots, tossing thoroughly to ensure the slaw is well coated.

  • 6

    Once the chicken is cooked, let it rest for 3 minutes before slicing it into strips.

  • 7

    Serve the sliced chicken immediately over the fresh, crunchy slaw for a light and filling meal.