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 served over a colorful cabbage and carrot medley, finished with a zesty cider vinaigrette and toasted sunflower seeds.

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NUTRITION

375kcal
Protein
45.6g
Fat
14g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Grated Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded cabbage and grated carrots 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 cabbage mixture and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into thin strips.

  • 7

    Plate the crunchy slaw, top with the sliced grilled chicken, and sprinkle with toasted sunflower seeds for a nutty finish.

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 served over a colorful cabbage and carrot medley, finished with a zesty cider vinaigrette and toasted sunflower seeds.

NUTRITION

375kcal
Protein
45.6g
Fat
14g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/2 cup Grated Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded cabbage and grated carrots 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 cabbage mixture and toss thoroughly to coat.

  • 6

    Let the chicken rest for 3 minutes after cooking, then slice it into thin strips.

  • 7

    Plate the crunchy slaw, top with the sliced grilled chicken, and sprinkle with toasted sunflower seeds for a nutty finish.