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

Enjoy a light yet filling lunch featuring succulent grilled chicken paired with a refreshing, crunchy cabbage slaw tossed in a zesty olive oil-lemon dressing and finished with the nutty crunch of sunflower seeds. This dish is perfect for clean eating without compromising on flavor.

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NUTRITION

349kcal
Protein
30.8g
Fat
19.2g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (~85g)

1.5 cups shredded Green Cabbage (~100g)

1/3 cup shredded Carrot (~40g)

1.5 tsp Extra Virgin Olive Oil

2 tbsp Sunflower Seeds

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the shredded cabbage and carrots.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to make the dressing.

  • 5

    Pour the dressing over the cabbage and carrots, tossing gently to coat evenly.

  • 6

    Sprinkle the sunflower seeds over the slaw for added crunch and flavor.

  • 7

    Slice the grilled chicken and serve it alongside or on top of the crunchy cabbage slaw for a refreshing, balanced lunch.

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

Enjoy a light yet filling lunch featuring succulent grilled chicken paired with a refreshing, crunchy cabbage slaw tossed in a zesty olive oil-lemon dressing and finished with the nutty crunch of sunflower seeds. This dish is perfect for clean eating without compromising on flavor.

NUTRITION

349kcal
Protein
30.8g
Fat
19.2g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (~85g)

1.5 cups shredded Green Cabbage (~100g)

1/3 cup shredded Carrot (~40g)

1.5 tsp Extra Virgin Olive Oil

2 tbsp Sunflower Seeds

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the shredded cabbage and carrots.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to make the dressing.

  • 5

    Pour the dressing over the cabbage and carrots, tossing gently to coat evenly.

  • 6

    Sprinkle the sunflower seeds over the slaw for added crunch and flavor.

  • 7

    Slice the grilled chicken and serve it alongside or on top of the crunchy cabbage slaw for a refreshing, balanced lunch.