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 zesty lime-dressed cabbage and carrot slaw for a refreshing, satisfying crunch.

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NUTRITION

300kcal
Protein
29.9g
Fat
12.7g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Lime Juice

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.

  • 3

    Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    In a medium mixing bowl, whisk together the extra virgin olive oil, lime juice, apple cider vinegar, honey, and Dijon mustard until emulsified.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Allow the chicken to rest for 3 minutes before slicing it into thin strips.

  • 7

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

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 zesty lime-dressed cabbage and carrot slaw for a refreshing, satisfying crunch.

NUTRITION

300kcal
Protein
29.9g
Fat
12.7g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

4.4 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tsp Honey

1 tbsp Lime Juice

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.

  • 3

    Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    In a medium mixing bowl, whisk together the extra virgin olive oil, lime juice, apple cider vinegar, honey, and Dijon mustard until emulsified.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Allow the chicken to rest for 3 minutes before slicing it into thin strips.

  • 7

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