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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted almonds.

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NUTRITION

452kcal
Protein
43.3g
Fat
22.3g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces cooked Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Raw Honey

1 tablespoon Slivered Almonds

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and a pinch of salt to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss thoroughly with the vinaigrette.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw and top with the sliced chicken and a sprinkle of toasted almonds.

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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted almonds.

NUTRITION

452kcal
Protein
43.3g
Fat
22.3g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces cooked Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Raw Honey

1 tablespoon Slivered Almonds

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and a pinch of salt to create the dressing.

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl and toss thoroughly with the vinaigrette.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw and top with the sliced chicken and a sprinkle of toasted almonds.