Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1 cup shredded Green Cabbage; 1 cup shredded Red Cabbage; 1/4 cup shredded Carrots; 1 tsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Lemon-herb chicken breast grilled to perfection and served over a vibrant mix of shredded cabbage and carrots with a toasted sunflower seed crunch.

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NUTRITION

Protein

39.3g

Fat

13g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
2
Heat a grill or grill pan over medium-high heat and lightly coat with a spray of avocado oil if needed.
3
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, then let it rest for 5 minutes.
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 coat.
7
Top the slaw with toasted sunflower seeds for added texture.
8
Slice the rested chicken breast into strips and serve immediately over the chilled, crunchy slaw.