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

Lemon-herb marinated chicken breast grilled until juicy and served over a vibrant, thinly sliced cabbage medley with a tangy, crisp vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
40.8g
Fat
18.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.5 cup Carrots, shredded

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 7

    Arrange the chicken over the bed of slaw and finish with an extra crack of black pepper for a refreshing, crisp bite.

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

Lemon-herb marinated chicken breast grilled until juicy and served over a vibrant, thinly sliced cabbage medley with a tangy, crisp vinaigrette.

NUTRITION

396kcal
Protein
40.8g
Fat
18.6g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.5 cup Carrots, shredded

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

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

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing it into thin strips.

  • 7

    Arrange the chicken over the bed of slaw and finish with an extra crack of black pepper for a refreshing, crisp bite.