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 to perfection and served over a vibrant, tangy cabbage and almond slaw with a zesty vinaigrette and toasted crunch.

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NUTRITION

430kcal
Protein
39.6g
Fat
23g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Slivered Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and your choice of dried herbs like oregano or thyme.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage, carrots, and slivered almonds to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

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

  • 7

    Plate the crunchy cabbage slaw and top with the warm grilled chicken slices.

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 to perfection and served over a vibrant, tangy cabbage and almond slaw with a zesty vinaigrette and toasted crunch.

NUTRITION

430kcal
Protein
39.6g
Fat
23g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Slivered Almonds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and your choice of dried herbs like oregano or thyme.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage, carrots, and slivered almonds to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

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

  • 7

    Plate the crunchy cabbage slaw and top with the warm grilled chicken slices.