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

Tender grilled chicken breast seasoned with garlic, served atop a zesty cabbage and carrot slaw tossed in a bright vinaigrette with toasted sunflower seeds.

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NUTRITION

344kcal
Protein
28.7g
Fat
20.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Sunflower Seeds

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly to coat the vegetables evenly.

  • 5

    Let the grilled chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw and arrange the chicken strips on top, finishing with a sprinkle of toasted 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

Tender grilled chicken breast seasoned with garlic, served atop a zesty cabbage and carrot slaw tossed in a bright vinaigrette with toasted sunflower seeds.

NUTRITION

344kcal
Protein
28.7g
Fat
20.7g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Sunflower Seeds

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly to coat the vegetables evenly.

  • 5

    Let the grilled chicken rest for 3 minutes before slicing it into thin strips.

  • 6

    Plate the crunchy slaw and arrange the chicken strips on top, finishing with a sprinkle of toasted sunflower seeds.