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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty cider vinaigrette for a satisfying crunch.

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NUTRITION

285kcal
Protein
32.1g
Fat
12.9g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4.7 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a grill pan or skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded cabbage and carrots in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the remaining teaspoon of olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 7

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.

  • 8

    Plate the crunchy slaw and top with the sliced grilled chicken.

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 grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a zesty cider vinaigrette for a satisfying crunch.

NUTRITION

285kcal
Protein
32.1g
Fat
12.9g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4.7 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a grill pan or skillet over medium-high heat.

  • 3

    Place the chicken in the pan and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, combine the shredded cabbage and carrots in a medium mixing bowl.

  • 5

    In a small jar or bowl, whisk together the remaining teaspoon of olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 7

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into strips.

  • 8

    Plate the crunchy slaw and top with the sliced grilled chicken.