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 lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

357kcal
Protein
45.4g
Fat
14.3g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a small 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 the vegetables.

  • 6

    Allow the chicken to rest for 5 minutes after grilling, then slice it into thin strips.

  • 7

    Serve the sliced chicken over the slaw and garnish with sunflower seeds for an added toasted finish.

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 lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

357kcal
Protein
45.4g
Fat
14.3g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a small 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 the vegetables.

  • 6

    Allow the chicken to rest for 5 minutes after grilling, then slice it into thin strips.

  • 7

    Serve the sliced chicken over the slaw and garnish with sunflower seeds for an added toasted finish.