Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 1.5 cups Shredded Cabbage; 0.25 cup Shredded Carrots; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Sunflower Seeds; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette, topped with toasted sunflower seeds.

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NUTRITION

Protein

32.8g

Fat

21.2g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups Shredded Cabbage

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and dijon mustard to create the dressing.
4
In a large bowl, combine the shredded cabbage and carrots, then pour the dressing over the vegetables and toss until well coated.
5
Slice the grilled chicken into strips and serve immediately over the slaw, garnished with the toasted sunflower seeds.