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 paired with a zesty, vinegar-based cabbage and carrot slaw, finished with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

329kcal
Protein
40g
Fat
13.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Toasted 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 the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

    Allow the grilled chicken to rest for 5 minutes before slicing it into thin strips.

  • 6

    Place the crunchy slaw on a plate, top with the sliced chicken breast, and garnish with 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 paired with a zesty, vinegar-based cabbage and carrot slaw, finished with toasted sunflower seeds for a satisfying crunch.

NUTRITION

329kcal
Protein
40g
Fat
13.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Toasted 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 the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

    Allow the grilled chicken to rest for 5 minutes before slicing it into thin strips.

  • 6

    Place the crunchy slaw on a plate, top with the sliced chicken breast, and garnish with sunflower seeds.