Name: Grilled Chicken Breast with Crunchy Shredded Cabbage and Carrot Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 2 cups Green Cabbage; 0.5 cup Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; 1 teaspoon Raw Honey; 1 tablespoon Sunflower Seeds

Grilled Chicken Breast with Crunchy Shredded Cabbage and Carrot 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 Shredded Cabbage and Carrot Slaw

Grilled chicken breast served over shredded cabbage and carrots, tossed in a zesty cider vinaigrette and topped with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

Protein

33.2g

Fat

16.9g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2 cups Green Cabbage

0.5 cup Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Raw Honey

1 tablespoon Sunflower Seeds

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with salt, pepper, and a pinch of garlic powder.
3
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
4
In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey to create the dressing.
5
Add the shredded cabbage and carrots to the bowl and toss thoroughly until well-coated.
6
Let the chicken rest for 5 minutes before slicing it into thin strips.
7
Plate the slaw and top with the sliced chicken and a sprinkle of toasted sunflower seeds.