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-herb marinated chicken breast grilled until juicy, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with a creamy avocado finish.

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NUTRITION

422kcal
Protein
39.5g
Fat
21.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1/2 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 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 green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the bed of crunchy slaw.

  • 6

    Garnish the dish with sunflower seeds and fresh avocado slices before serving.

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-herb marinated chicken breast grilled until juicy, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with a creamy avocado finish.

NUTRITION

422kcal
Protein
39.5g
Fat
21.5g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1/4 medium Avocado

1/2 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 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 green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the bed of crunchy slaw.

  • 6

    Garnish the dish with sunflower seeds and fresh avocado slices before serving.