Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1.5 cups Green Cabbage, shredded; 0.5 cup Carrots, shredded; 2 tsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tsp Honey; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw

Grilled chicken breast served over a vibrant slaw of shredded cabbage and carrots tossed in a zesty vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

Protein

43.2g

Fat

18.9g

Carbs

18.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Carrots, shredded

2 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, pepper, and a touch of garlic powder.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a large bowl.
4
Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.
5
Let the slaw sit for 5 minutes to allow the flavors to meld and the vegetables to slightly soften.
6
Slice the grilled chicken into strips.
7
Plate the slaw and top with the sliced chicken and toasted sunflower seeds.