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 seasoned with lemon and herbs, served over a vibrant cabbage slaw tossed in a zesty vinaigrette.

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NUTRITION

361kcal
Protein
32.2g
Fat
21g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seed Kernels

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, thinly shred the green and red cabbage into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil and apple cider vinegar with a pinch of sea salt to create the dressing.

  • 5

    Toss the shredded cabbage and sunflower seeds with the dressing until everything is well coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately on top of the crunchy cabbage 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

Grilled chicken breast seasoned with lemon and herbs, served over a vibrant cabbage slaw tossed in a zesty vinaigrette.

NUTRITION

361kcal
Protein
32.2g
Fat
21g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seed Kernels

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, thinly shred the green and red cabbage into a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil and apple cider vinegar with a pinch of sea salt to create the dressing.

  • 5

    Toss the shredded cabbage and sunflower seeds with the dressing until everything is well coated.

  • 6

    Slice the grilled chicken into strips and serve it immediately on top of the crunchy cabbage slaw.