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 chicken breast served over a medley of shredded red and green cabbage tossed in a zesty cider vinaigrette with a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

332kcal
Protein
33.2g
Fat
17.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup Green Cabbage

0.5 cup Red Cabbage

0.25 cup Carrots

1 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Heat a grill or skillet 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 cooks, whisk together the olive oil, apple cider vinegar, honey, and mustard in a small bowl.

  • 4

    In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.

  • 5

    Pour the dressing over the vegetables and toss until well coated.

  • 6

    Slice the grilled chicken and serve it immediately over the 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

Grilled chicken breast served over a medley of shredded red and green cabbage tossed in a zesty cider vinaigrette with a satisfying crunch.

NUTRITION

332kcal
Protein
33.2g
Fat
17.1g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup Green Cabbage

0.5 cup Red Cabbage

0.25 cup Carrots

1 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat a grill or skillet 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 cooks, whisk together the olive oil, apple cider vinegar, honey, and mustard in a small bowl.

  • 4

    In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots.

  • 5

    Pour the dressing over the vegetables and toss until well coated.

  • 6

    Slice the grilled chicken and serve it immediately over the crunchy slaw.