Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast, boneless and skinless; 1.5 cups Green Cabbage, shredded; 0.7 cup Red Cabbage, shredded; 1/4 cup Carrots, shredded; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1/2 tbsp Sunflower Seeds, hulled; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with lemon and herbs, tossed with a vibrant, vinegar-based cabbage slaw and finished with a toasted sunflower seed crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38g

Fat

15.4g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast, boneless and skinless

1.5 cups Green Cabbage, shredded

0.7 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1/2 tbsp Sunflower Seeds, hulled

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with a pinch of sea salt, black pepper, and a squeeze of fresh lemon juice.
3
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4
While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
5
In a small jar or bowl, whisk together the extra virgin 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
Let the chicken rest for 5 minutes after grilling, then slice it into thin strips.
8
Top the slaw with the sliced chicken and sprinkle with sunflower seeds for a final crunch.