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 garlic and herbs, served over a zesty cabbage and carrot slaw tossed in a bright vinaigrette for a satisfying crunch.

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NUTRITION

363kcal
Protein
38.3g
Fat
18.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup grated Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, thinly slice the green and red cabbage and grate the carrots into a large bowl.

  • 4

    In a small mixing container, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Pour the dressing over the cabbage and carrot mixture, tossing well to ensure every piece is coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice into thin strips.

  • 7

    Serve the warm grilled chicken directly over the cold, crunchy slaw for a refreshing contrast.

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 garlic and herbs, served over a zesty cabbage and carrot slaw tossed in a bright vinaigrette for a satisfying crunch.

NUTRITION

363kcal
Protein
38.3g
Fat
18.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup grated Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, thinly slice the green and red cabbage and grate the carrots into a large bowl.

  • 4

    In a small mixing container, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Pour the dressing over the cabbage and carrot mixture, tossing well to ensure every piece is coated.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice into thin strips.

  • 7

    Serve the warm grilled chicken directly over the cold, crunchy slaw for a refreshing contrast.