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 bed of shredded cabbage and carrots tossed in a tangy apple cider vinaigrette for a satisfyingly crisp finish.

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NUTRITION

248kcal
Protein
31.5g
Fat
9.1g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Avocado Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Chopped Green Onions

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and freshly cracked black pepper.

  • 2

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

  • 3

    While the chicken cooks, whisk together the avocado oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 5

    Allow the chicken to rest for 3 minutes after grilling, then slice it into thin strips.

  • 6

    Plate the crunchy cabbage slaw and top with the warm grilled chicken strips to serve.

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 bed of shredded cabbage and carrots tossed in a tangy apple cider vinaigrette for a satisfyingly crisp finish.

NUTRITION

248kcal
Protein
31.5g
Fat
9.1g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Avocado Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Chopped Green Onions

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and freshly cracked black pepper.

  • 2

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

  • 3

    While the chicken cooks, whisk together the avocado oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 5

    Allow the chicken to rest for 3 minutes after grilling, then slice it into thin strips.

  • 6

    Plate the crunchy cabbage slaw and top with the warm grilled chicken strips to serve.