Name: Grilled Chicken Breast with Crunchy Cabbage Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless Skinless Chicken Breast; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1/2 tbsp Extra Virgin Olive Oil; 1 tsp Toasted Sunflower Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; Pinch of Sea Salt and Black Pepper

Grilled Chicken Breast with Crunchy Cabbage Salad

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 Salad

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty vinaigrette with toasted sunflower seeds.

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NUTRITION

Protein

35.2g

Fat

11.3g

Carbs

10.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless Skinless Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1/2 tbsp Extra Virgin Olive Oil

1 tsp Toasted Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Preheat a grill or cast-iron grill pan over medium-high heat and lightly coat with a tiny bit of oil if needed.
3
Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
4
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
5
In a large mixing bowl, combine the shredded cabbage and carrots.
6
Pour the dressing over the vegetables and toss thoroughly to coat.
7
Plate the cabbage salad and top with the sliced grilled chicken.
8
Garnish with toasted sunflower seeds for an extra crunch.