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

Lemon-herb marinated chicken breast grilled to juicy perfection, served over a vibrant shredded cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

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NUTRITION

339kcal
Protein
27.3g
Fat
21.4g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

10g Sunflower Seeds

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PREPARATION

  • 1

    Whisk together half of the olive oil with a squeeze of lemon juice, salt, and pepper to marinate the chicken breast.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly oil the surface.

  • 3

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

  • 4

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

  • 5

    In a small jar, whisk the remaining olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

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

  • 7

    Slice the grilled chicken into strips and serve on top of the slaw, finishing with a sprinkle of sunflower seeds for crunch.

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

Lemon-herb marinated chicken breast grilled to juicy perfection, served over a vibrant shredded cabbage and carrot slaw tossed in a zesty, tangy vinaigrette.

NUTRITION

339kcal
Protein
27.3g
Fat
21.4g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Extra Virgin Olive Oil

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

10g Sunflower Seeds

PREPARATION

  • 1

    Whisk together half of the olive oil with a squeeze of lemon juice, salt, and pepper to marinate the chicken breast.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly oil the surface.

  • 3

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

  • 4

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

  • 5

    In a small jar, whisk the remaining olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 6

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

  • 7

    Slice the grilled chicken into strips and serve on top of the slaw, finishing with a sprinkle of sunflower seeds for crunch.