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 chicken breast grilled to juicy perfection, paired with a colorful cabbage and sunflower seed slaw tossed in a tangy vinaigrette for a refreshing, crunchy bite.

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NUTRITION

317kcal
Protein
32.1g
Fat
15.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4.3 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Sunflower Seeds

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Stir in the sunflower seeds for added texture.

  • 7

    Slice the warm grilled chicken into strips and serve immediately over the fresh 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

Lemon-herb chicken breast grilled to juicy perfection, paired with a colorful cabbage and sunflower seed slaw tossed in a tangy vinaigrette for a refreshing, crunchy bite.

NUTRITION

317kcal
Protein
32.1g
Fat
15.3g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4.3 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Sunflower Seeds

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

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

  • 3

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

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Stir in the sunflower seeds for added texture.

  • 7

    Slice the warm grilled chicken into strips and serve immediately over the fresh cabbage slaw.