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 cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

295kcal
Protein
33.0g
Fat
11.2g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Scallions

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried herbs.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked through.

  • 3

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

  • 4

    Add the shredded cabbage, carrots, and scallions to the bowl with the dressing and toss thoroughly to coat.

  • 5

    Let the chicken rest for 5 minutes after grilling, then slice it into strips.

  • 6

    Plate the crunchy slaw and top with the warm sliced chicken breast.

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 cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

295kcal
Protein
33.0g
Fat
11.2g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sliced Scallions

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried herbs.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked through.

  • 3

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

  • 4

    Add the shredded cabbage, carrots, and scallions to the bowl with the dressing and toss thoroughly to coat.

  • 5

    Let the chicken rest for 5 minutes after grilling, then slice it into strips.

  • 6

    Plate the crunchy slaw and top with the warm sliced chicken breast.