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

Lemon-herb marinated chicken breast grilled until juicy and served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted sunflower seeds.

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NUTRITION

335kcal
Protein
34.2g
Fat
16.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1/2 tablespoon Sunflower Seeds

1/2 teaspoon Honey

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Whisk together lemon juice, one teaspoon of olive oil, and dried oregano to create a marinade.

  • 2

    Place the chicken breast in the marinade and refrigerate for at least 15 minutes.

  • 3

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

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl.

  • 5

    Whisk the remaining teaspoon of olive oil, apple cider vinegar, and honey in a small bowl to make the dressing.

  • 6

    Toss the cabbage mixture with the dressing and top with toasted sunflower seeds.

  • 7

    Slice the grilled chicken and serve it warm over the 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

Lemon-herb marinated chicken breast grilled until juicy and served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted sunflower seeds.

NUTRITION

335kcal
Protein
34.2g
Fat
16.5g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1/2 tablespoon Sunflower Seeds

1/2 teaspoon Honey

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk together lemon juice, one teaspoon of olive oil, and dried oregano to create a marinade.

  • 2

    Place the chicken breast in the marinade and refrigerate for at least 15 minutes.

  • 3

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

  • 4

    Combine the shredded cabbage and carrots in a large mixing bowl.

  • 5

    Whisk the remaining teaspoon of olive oil, apple cider vinegar, and honey in a small bowl to make the dressing.

  • 6

    Toss the cabbage mixture with the dressing and top with toasted sunflower seeds.

  • 7

    Slice the grilled chicken and serve it warm over the crunchy slaw.