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 seasoned with garlic and lemon, served over a shredded cabbage and carrot slaw tossed in a tangy, zesty vinaigrette.

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NUTRITION

405kcal
Protein
41.7g
Fat
17.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

2 cups shredded Green Cabbage

1/2 cup grated Carrots

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl to create the dressing.

  • 2

    In a large mixing bowl, combine the shredded cabbage and grated carrots, then toss with half of the prepared dressing and set aside to marinate.

  • 3

    Season the chicken breast with salt, black pepper, and a pinch of garlic powder if desired.

  • 4

    Heat a grill or non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 5

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

  • 6

    Plate the crunchy cabbage slaw and top with the sliced grilled chicken, drizzling the remaining dressing over the top for a fresh finish.

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 seasoned with garlic and lemon, served over a shredded cabbage and carrot slaw tossed in a tangy, zesty vinaigrette.

NUTRITION

405kcal
Protein
41.7g
Fat
17.9g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

2 cups shredded Green Cabbage

1/2 cup grated Carrots

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl to create the dressing.

  • 2

    In a large mixing bowl, combine the shredded cabbage and grated carrots, then toss with half of the prepared dressing and set aside to marinate.

  • 3

    Season the chicken breast with salt, black pepper, and a pinch of garlic powder if desired.

  • 4

    Heat a grill or non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 5

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

  • 6

    Plate the crunchy cabbage slaw and top with the sliced grilled chicken, drizzling the remaining dressing over the top for a fresh finish.