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 garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with creamy avocado.

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NUTRITION

343kcal
Protein
33.9g
Fat
18g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

1.5 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado, sliced

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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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°F.

  • 3

    While the chicken is grilling, shred the cabbage and carrots into a large mixing bowl.

  • 4

    In a small jar, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss well to coat.

  • 6

    Slice the grilled chicken into strips and serve on top of the slaw with fresh avocado slices.

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 garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with creamy avocado.

NUTRITION

343kcal
Protein
33.9g
Fat
18g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups Green Cabbage, shredded

1/4 cup Carrots, shredded

1.5 teaspoons Extra Virgin Olive Oil

1/4 medium Avocado, sliced

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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°F.

  • 3

    While the chicken is grilling, shred the cabbage and carrots into a large mixing bowl.

  • 4

    In a small jar, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss well to coat.

  • 6

    Slice the grilled chicken into strips and serve on top of the slaw with fresh avocado slices.