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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted sunflower seeds.

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NUTRITION

342kcal
Protein
38.1g
Fat
15.4g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp toasted Sunflower Seeds

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly brush with a tiny amount of olive oil to prevent sticking.

  • 3

    Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure every piece is coated in the vinaigrette.

  • 6

    Allow the chicken to rest for 3 minutes after cooking, then slice into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken, finishing the dish with a sprinkle of toasted sunflower seeds.

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 chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted sunflower seeds.

NUTRITION

342kcal
Protein
38.1g
Fat
15.4g
Carbs
12.8g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp toasted Sunflower Seeds

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill over medium-high heat and lightly brush with a tiny amount of olive oil to prevent sticking.

  • 3

    Grill the chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to ensure every piece is coated in the vinaigrette.

  • 6

    Allow the chicken to rest for 3 minutes after cooking, then slice into strips.

  • 7

    Plate the crunchy slaw and top with the sliced grilled chicken, finishing the dish with a sprinkle of toasted sunflower seeds.