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, tangy vinaigrette for a refreshing crunch.

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NUTRITION

326kcal
Protein
41.4g
Fat
12.2g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large bowl.

  • 5

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

  • 6

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

  • 7

    Slice the grilled chicken and serve it 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 chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette for a refreshing crunch.

NUTRITION

326kcal
Protein
41.4g
Fat
12.2g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large bowl.

  • 5

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

  • 6

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

  • 7

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