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 and served over a vibrant, vinegar-based cabbage slaw with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

346kcal
Protein
36.1g
Fat
17.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon toasted Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a squeeze of fresh lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Remove the chicken from the grill and allow it to rest for 3 minutes before slicing into thin strips.

  • 6

    Plate the crunchy cabbage slaw, top with the sliced grilled chicken, and finish 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 and served over a vibrant, vinegar-based cabbage slaw with toasted sunflower seeds for a satisfying crunch.

NUTRITION

346kcal
Protein
36.1g
Fat
17.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tablespoons shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon toasted Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a squeeze of fresh lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are evenly coated.

  • 5

    Remove the chicken from the grill and allow it to rest for 3 minutes before slicing into thin strips.

  • 6

    Plate the crunchy cabbage slaw, top with the sliced grilled chicken, and finish with a sprinkle of toasted sunflower seeds.