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 marinated in lemon and herbs, grilled and served with a tangy, vinegar-based cabbage slaw for a satisfyingly crisp crunch.

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NUTRITION

408kcal
Protein
41.4g
Fat
22.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

1.5 cups Green Cabbage

0.25 cup Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    While chicken cooks, thinly slice the green cabbage and grate the carrots.

  • 4

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

  • 5

    Toss the cabbage and carrots with the dressing and top with sunflower seeds.

  • 6

    Slice the grilled chicken and serve immediately alongside the fresh 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

Tender chicken breast marinated in lemon and herbs, grilled and served with a tangy, vinegar-based cabbage slaw for a satisfyingly crisp crunch.

NUTRITION

408kcal
Protein
41.4g
Fat
22.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

1.5 cups Green Cabbage

0.25 cup Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season chicken breast with salt, pepper, and dried oregano.

  • 2

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

  • 3

    While chicken cooks, thinly slice the green cabbage and grate the carrots.

  • 4

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

  • 5

    Toss the cabbage and carrots with the dressing and top with sunflower seeds.

  • 6

    Slice the grilled chicken and serve immediately alongside the fresh slaw.