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 vibrant mix of shredded cabbage and carrots, tossed in a zesty cider vinaigrette for a satisfyingly crisp finish.

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NUTRITION

249kcal
Protein
29.1g
Fat
9.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

1 tablespoon Sliced Green Onions

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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 6 to 7 minutes per side until cooked through and juices run clear.

  • 3

    In a large mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create a light dressing.

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat.

  • 5

    Slice the grilled chicken into thin strips and place them on top of the cabbage mixture.

  • 6

    Garnish with sunflower seeds for an extra layer of texture.

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 vibrant mix of shredded cabbage and carrots, tossed in a zesty cider vinaigrette for a satisfyingly crisp finish.

NUTRITION

249kcal
Protein
29.1g
Fat
9.3g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

1 tablespoon Sliced Green Onions

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 6 to 7 minutes per side until cooked through and juices run clear.

  • 3

    In a large mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create a light dressing.

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat.

  • 5

    Slice the grilled chicken into thin strips and place them on top of the cabbage mixture.

  • 6

    Garnish with sunflower seeds for an extra layer of texture.