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 colorful medley of shredded cabbage and carrots with a zesty crunch.

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NUTRITION

305kcal
Protein
32.3g
Fat
12.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onions

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PREPARATION

  • 1

    Preheat your grill or a non-stick grill pan to medium-high heat.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, carrots, and green onions to the bowl with the dressing.

  • 6

    Toss the slaw thoroughly until all the vegetables are evenly coated.

  • 7

    Once the chicken is finished, let it rest for 3 minutes before slicing it into strips.

  • 8

    Serve the sliced grilled chicken immediately over the fresh, crunchy cabbage 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

Tender chicken breast grilled with lemon and herbs, served over a colorful medley of shredded cabbage and carrots with a zesty crunch.

NUTRITION

305kcal
Protein
32.3g
Fat
12.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp sliced Green Onions

PREPARATION

  • 1

    Preheat your grill or a non-stick grill pan to medium-high heat.

  • 2

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

  • 3

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

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, carrots, and green onions to the bowl with the dressing.

  • 6

    Toss the slaw thoroughly until all the vegetables are evenly coated.

  • 7

    Once the chicken is finished, let it rest for 3 minutes before slicing it into strips.

  • 8

    Serve the sliced grilled chicken immediately over the fresh, crunchy cabbage slaw.