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

Lemon-marinated chicken breast grilled until juicy, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

376kcal
Protein
35.4g
Fat
21.5g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with lemon juice, salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to ensure the vegetables are well coated.

  • 5

    Allow the slaw to sit for at least 5 minutes to let the flavors meld and the cabbage soften slightly.

  • 6

    Slice the grilled chicken into strips and serve immediately over the slaw, 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

Lemon-marinated chicken breast grilled until juicy, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted sunflower seeds.

NUTRITION

376kcal
Protein
35.4g
Fat
21.5g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with lemon juice, salt, and black pepper.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to ensure the vegetables are well coated.

  • 5

    Allow the slaw to sit for at least 5 minutes to let the flavors meld and the cabbage soften slightly.

  • 6

    Slice the grilled chicken into strips and serve immediately over the slaw, finishing the dish with a sprinkle of toasted sunflower seeds.