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

Grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a tangy cider vinaigrette for a satisfyingly refreshing crunch.

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NUTRITION

296kcal
Protein
34.8g
Fat
13.1g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Green Onions

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a small portion of the olive oil.

  • 2

    Place the chicken on a preheated grill or skillet over medium-high heat.

  • 3

    Cook the chicken until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Whisk the remaining olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly to coat every piece.

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of slaw, garnished with fresh green onions.

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

Grilled chicken breast served over a vibrant mix of shredded cabbage and carrots tossed in a tangy cider vinaigrette for a satisfyingly refreshing crunch.

NUTRITION

296kcal
Protein
34.8g
Fat
13.1g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Green Onions

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a small portion of the olive oil.

  • 2

    Place the chicken on a preheated grill or skillet over medium-high heat.

  • 3

    Cook the chicken until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    Whisk the remaining olive oil, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly to coat every piece.

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of slaw, garnished with fresh green onions.