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 served over a vibrant mix of shredded cabbage and carrots tossed in a zesty apple cider vinaigrette with toasted sunflower seeds.

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NUTRITION

296kcal
Protein
29.3g
Fat
15.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

2 teaspoons Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat the grill or a cast-iron skillet over medium-high heat.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Grill the chicken for 6-7 minutes per side until fully cooked and the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.

  • 7

    Slice the grilled chicken into strips and serve it atop the crunchy cabbage slaw.

  • 8

    Garnish the dish with toasted sunflower seeds for a final layer of texture.

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 served over a vibrant mix of shredded cabbage and carrots tossed in a zesty apple cider vinaigrette with toasted sunflower seeds.

NUTRITION

296kcal
Protein
29.3g
Fat
15.4g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

2 teaspoons Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat the grill or a cast-iron skillet over medium-high heat.

  • 2

    Season the chicken breast with sea salt and black pepper on both sides.

  • 3

    Grill the chicken for 6-7 minutes per side until fully cooked and the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss thoroughly to ensure even coating.

  • 7

    Slice the grilled chicken into strips and serve it atop the crunchy cabbage slaw.

  • 8

    Garnish the dish with toasted sunflower seeds for a final layer of texture.