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 and served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with a satisfyingly nutty crunch.

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NUTRITION

289kcal
Protein
34.7g
Fat
12.6g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Preheat a grill or grill pan over medium-high heat.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to coat with the dressing.

  • 6

    Slice the grilled chicken and serve it over the slaw, finishing with a sprinkle of 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

Tender chicken breast grilled and served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with a satisfyingly nutty crunch.

NUTRITION

289kcal
Protein
34.7g
Fat
12.6g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Preheat a grill or grill pan over medium-high heat.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl, tossing well to coat with the dressing.

  • 6

    Slice the grilled chicken and serve it over the slaw, finishing with a sprinkle of sunflower seeds.