Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 2 cups shredded Green Cabbage; 1/2 cup shredded Carrots; 1/2 cup sliced Red Bell Pepper; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1 tsp Sunflower Seeds

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

Grilled chicken breast served over a crisp cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

Protein

41.9g

Fat

19.3g

Carbs

18g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

1/2 cup sliced Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Sunflower Seeds

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and cracked black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the shredded cabbage, carrots, and bell pepper in a large mixing bowl.
4
In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
5
Pour the dressing over the vegetable mixture and toss thoroughly to coat.
6
Slice the grilled chicken into strips and place them over the bed of slaw.
7
Garnish with sunflower seeds for an added crunch and serve immediately.