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

Grilled chicken breast marinated in lemon and oregano, served over a vibrant cabbage slaw topped with toasted sunflower seeds.

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NUTRITION

427kcal
Protein
40.5g
Fat
23.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Shredded Cabbage and Carrots

1 tablespoon Extra Virgin Olive Oil

10 grams Sunflower Seeds

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast with lemon juice, dried oregano, salt, and pepper

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F

  • 3

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing

  • 4

    Add the shredded cabbage and carrots to the bowl and toss until the vegetables are evenly coated

  • 5

    Slice the grilled chicken into thin strips across the grain for maximum tenderness

  • 6

    Plate the slaw and top with the sliced chicken, finishing 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

Grilled chicken breast marinated in lemon and oregano, served over a vibrant cabbage slaw topped with toasted sunflower seeds.

NUTRITION

427kcal
Protein
40.5g
Fat
23.2g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Shredded Cabbage and Carrots

1 tablespoon Extra Virgin Olive Oil

10 grams Sunflower Seeds

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Season the chicken breast with lemon juice, dried oregano, salt, and pepper

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F

  • 3

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing

  • 4

    Add the shredded cabbage and carrots to the bowl and toss until the vegetables are evenly coated

  • 5

    Slice the grilled chicken into thin strips across the grain for maximum tenderness

  • 6

    Plate the slaw and top with the sliced chicken, finishing with a sprinkle of toasted sunflower seeds