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 with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette for a refreshing and crisp bite.

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NUTRITION

334kcal
Protein
30.4g
Fat
16.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a separate small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat, then sprinkle with sunflower seeds.

  • 6

    Slice the warm grilled chicken into strips and serve immediately over the prepared crunchy slaw.

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 with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty, tangy vinaigrette for a refreshing and crisp bite.

NUTRITION

334kcal
Protein
30.4g
Fat
16.6g
Carbs
16.2g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken is grilling, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 4

    In a separate small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat, then sprinkle with sunflower seeds.

  • 6

    Slice the warm grilled chicken into strips and serve immediately over the prepared crunchy slaw.