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 oz Chicken Breast; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1 tsp Toasted Sunflower Seeds; 1/2 tsp Dried Oregano

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

Tender grilled chicken breast seasoned with oregano, served over a crisp cabbage and carrot slaw tossed in a bright apple cider vinaigrette with toasted sunflower seeds.

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NUTRITION

Protein

40g

Fat

13.2g

Carbs

9.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Toasted Sunflower Seeds

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast evenly with dried oregano, sea salt, and black pepper.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the juices run clear.
4
While the chicken is grilling, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a large bowl.
5
Add the shredded cabbage and carrots to the dressing and toss well to ensure every piece is coated.
6
Allow the slaw to sit for at least 5 minutes so the cabbage softens slightly and absorbs the vinaigrette.
7
Slice the grilled chicken into thin strips.
8
Plate the crunchy slaw and top with the sliced chicken, finishing with a sprinkle of toasted sunflower seeds for added texture.