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 lime vinaigrette for a refreshing, satisfying crunch.

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NUTRITION

378kcal
Protein
45.1g
Fat
15.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

2 tablespoons Fresh Cilantro

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken grills, finely shred the green cabbage and carrots into a large mixing bowl.

  • 4

    In a small jar, whisk together the olive oil, apple cider vinegar, and dijon mustard until emulsified.

  • 5

    Toss the shredded vegetables with the dressing and freshly chopped cilantro until well coated.

  • 6

    Slice the grilled chicken into strips and serve immediately over the chilled, crunchy slaw.

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 lime vinaigrette for a refreshing, satisfying crunch.

NUTRITION

378kcal
Protein
45.1g
Fat
15.3g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

2 tablespoons Fresh Cilantro

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken grills, finely shred the green cabbage and carrots into a large mixing bowl.

  • 4

    In a small jar, whisk together the olive oil, apple cider vinegar, and dijon mustard until emulsified.

  • 5

    Toss the shredded vegetables with the dressing and freshly chopped cilantro until well coated.

  • 6

    Slice the grilled chicken into strips and serve immediately over the chilled, crunchy slaw.