Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 2 cups shredded Green Cabbage; 1 teaspoon Extra Virgin Olive Oil; 1 teaspoon toasted Sunflower Seeds; 2 tablespoons shredded Carrots; 1 tablespoon sliced Green Onions; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with simple spices and served over a zesty, vinegar-based cabbage slaw with toasted sunflower seeds for a satisfyingly crisp finish.

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NUTRITION

Protein

39.1g

Fat

11g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups shredded Green Cabbage

1 teaspoon Extra Virgin Olive Oil

1 teaspoon toasted Sunflower Seeds

2 tablespoons shredded Carrots

1 tablespoon sliced Green Onions

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of garlic powder.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small portion of the olive oil.
3
Grill the chicken for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, whisk together the apple cider vinegar, Dijon mustard, and the remaining olive oil in a large mixing bowl.
5
Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat with the dressing.
6
Allow the chicken to rest for 3 minutes after cooking, then slice into thin strips.
7
Plate the chilled cabbage slaw and top with the warm grilled chicken slices.
8
Garnish with toasted sunflower seeds before serving.