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 vibrant mix of shredded cabbage and carrots tossed in a zesty, crisp vinaigrette.

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NUTRITION

346kcal
Protein
32g
Fat
19.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

125g 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 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tbsp Sliced Almonds

30g Fresh Avocado

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 3

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

  • 4

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

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Allow the grilled chicken to rest for 3 minutes, then slice it into thin strips.

  • 7

    Serve the sliced chicken over the bed of crunchy slaw and garnish with sliced almonds and fresh avocado.

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 vibrant mix of shredded cabbage and carrots tossed in a zesty, crisp vinaigrette.

NUTRITION

346kcal
Protein
32g
Fat
19.1g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

125g 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 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tbsp Sliced Almonds

30g Fresh Avocado

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 3

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

  • 4

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

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 6

    Allow the grilled chicken to rest for 3 minutes, then slice it into thin strips.

  • 7

    Serve the sliced chicken over the bed of crunchy slaw and garnish with sliced almonds and fresh avocado.