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

Grilled herb-marinated chicken breast served over a vibrant medley of shredded cabbage and carrots tossed in a zesty, refreshing vinaigrette for a satisfyingly crisp bite.

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NUTRITION

266kcal
Protein
29.8g
Fat
11.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onions

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, thinly shred the green and red cabbage and grate the carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Toss the shredded vegetables and sliced green onions with the vinaigrette until every piece is well coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into strips.

  • 7

    Arrange the warm grilled chicken over the chilled, crunchy slaw and serve immediately.

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

Grilled herb-marinated chicken breast served over a vibrant medley of shredded cabbage and carrots tossed in a zesty, refreshing vinaigrette for a satisfyingly crisp bite.

NUTRITION

266kcal
Protein
29.8g
Fat
11.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon sliced Green Onions

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, thinly shred the green and red cabbage and grate the carrots into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Toss the shredded vegetables and sliced green onions with the vinaigrette until every piece is well coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice it into strips.

  • 7

    Arrange the warm grilled chicken over the chilled, crunchy slaw and serve immediately.