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

Juicy grilled chicken breast served over a rainbow of shredded cabbage and carrots, finished with a tangy cider vinaigrette for a satisfyingly crisp bite.

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NUTRITION

319kcal
Protein
33.5g
Fat
11.2g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

1 cup Green Cabbage, shredded

1/2 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1.5 tsp Honey

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 2

    While the chicken is grilling, thinly shred the green cabbage, red cabbage, and carrots using a sharp knife or a mandoline.

  • 3

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

  • 4

    Place the shredded vegetables in a large mixing bowl and pour the dressing over them, tossing thoroughly to ensure every piece is coated.

  • 5

    Allow the chicken to rest for 3 minutes after grilling, then slice it into strips and serve immediately on top of 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

Juicy grilled chicken breast served over a rainbow of shredded cabbage and carrots, finished with a tangy cider vinaigrette for a satisfyingly crisp bite.

NUTRITION

319kcal
Protein
33.5g
Fat
11.2g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

4.8 oz Chicken Breast

1 cup Green Cabbage, shredded

1/2 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1.5 tsp Honey

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 2

    While the chicken is grilling, thinly shred the green cabbage, red cabbage, and carrots using a sharp knife or a mandoline.

  • 3

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

  • 4

    Place the shredded vegetables in a large mixing bowl and pour the dressing over them, tossing thoroughly to ensure every piece is coated.

  • 5

    Allow the chicken to rest for 3 minutes after grilling, then slice it into strips and serve immediately on top of the chilled, crunchy slaw.