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

278kcal
Protein
32.7g
Fat
11.7g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 4

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

  • 5

    Toast the sunflower seeds in a dry pan over medium heat for 2-3 minutes until fragrant.

  • 6

    Slice the grilled chicken into strips and serve on top of the crunchy slaw, finishing with a sprinkle of toasted 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

278kcal
Protein
32.7g
Fat
11.7g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Heat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 4

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

  • 5

    Toast the sunflower seeds in a dry pan over medium heat for 2-3 minutes until fragrant.

  • 6

    Slice the grilled chicken into strips and serve on top of the crunchy slaw, finishing with a sprinkle of toasted seeds.