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 seasoned with lemon and herbs, served over a vibrant cabbage and edamame slaw with a refreshing crunch.

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NUTRITION

405kcal
Protein
39.6g
Fat
18.7g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 tablespoon Sunflower Seeds

1/4 cup Shelled Edamame

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large bowl, whisk together the olive oil, apple cider vinegar, honey, and a pinch of salt to create the dressing.

  • 4

    Toss the shredded cabbage, carrots, edamame, and sunflower seeds into the dressing until well coated.

  • 5

    Slice the grilled chicken and serve immediately over the fresh slaw.

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 seasoned with lemon and herbs, served over a vibrant cabbage and edamame slaw with a refreshing crunch.

NUTRITION

405kcal
Protein
39.6g
Fat
18.7g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 teaspoons Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 tablespoon Sunflower Seeds

1/4 cup Shelled Edamame

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large bowl, whisk together the olive oil, apple cider vinegar, honey, and a pinch of salt to create the dressing.

  • 4

    Toss the shredded cabbage, carrots, edamame, and sunflower seeds into the dressing until well coated.

  • 5

    Slice the grilled chicken and serve immediately over the fresh slaw.