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 herbs and served over a zesty cabbage and carrot slaw topped with toasted almonds for a satisfying, nutty crunch.

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NUTRITION

420kcal
Protein
43.1g
Fat
22.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.5 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Slivered Almonds

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

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

  • 4

    While the chicken rests, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 5

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

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the slaw and top with the sliced chicken and slivered almonds.

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 herbs and served over a zesty cabbage and carrot slaw topped with toasted almonds for a satisfying, nutty crunch.

NUTRITION

420kcal
Protein
43.1g
Fat
22.2g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.5 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Slivered Almonds

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a small amount of the olive oil.

  • 3

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

  • 4

    While the chicken rests, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 5

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

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the slaw and top with the sliced chicken and slivered almonds.