Name: Grilled Chicken Breast with Crunchy Veggie Salad and Sunflower Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast; 1.1 tbsp Sunflower Seeds; 1/2 medium Apple, sliced; 1 cup Shredded Cabbage; 1/2 cup Cucumber, diced; 1/4 cup Red Bell Pepper, diced; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Veggie Salad and Sunflower Seeds

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 Veggie Salad and Sunflower Seeds

Lemon-herb grilled chicken breast served over a crisp slaw of cabbage, bell peppers, and sweet apple slices, finished with toasted sunflower seeds.

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NUTRITION

Protein

40.9g

Fat

19.1g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1.1 tbsp Sunflower Seeds

1/2 medium Apple, sliced

1 cup Shredded Cabbage

1/2 cup Cucumber, diced

1/4 cup Red Bell Pepper, diced

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, cracked pepper, and a pinch of dried oregano.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, whisk the olive oil, lemon juice, and Dijon mustard in a small bowl to create a bright vinaigrette.
4
In a large mixing bowl, combine the shredded cabbage, diced cucumber, chopped red bell pepper, and thinly sliced apple.
5
Pour the dressing over the vegetables and toss thoroughly to combine.
6
Slice the grilled chicken into strips and arrange them over the crunchy salad base.
7
Sprinkle with the sunflower seeds for a nutty, toasted finish.