Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 ounces Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 1 tablespoon 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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted sunflower seeds.

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NUTRITION

Protein

35.4g

Fat

13.2g

Carbs

13.8g

SERVINGS

1 serving

INGREDIENTS

4.25 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Sunflower Seeds

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and garlic powder.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a large mixing bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
4
Add the green cabbage, red cabbage, and shredded carrots to the bowl and toss thoroughly until the vegetables are evenly coated.
5
Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.
6
Serve the sliced chicken over the cabbage slaw and garnish with the sunflower seeds for a final crunch.