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 served over a zesty apple cider and Dijon cabbage slaw, topped with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

389kcal
Protein
43.5g
Fat
17.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Roasted Sunflower Seeds

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until fully cooked through.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

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

  • 6

    Plate the cabbage slaw and top it with the sliced chicken and roasted sunflower seeds.

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 served over a zesty apple cider and Dijon cabbage slaw, topped with toasted sunflower seeds for a satisfying crunch.

NUTRITION

389kcal
Protein
43.5g
Fat
17.9g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Roasted Sunflower Seeds

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until fully cooked through.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

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

  • 6

    Plate the cabbage slaw and top it with the sliced chicken and roasted sunflower seeds.