Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender chicken breast grilled with simple herbs, served over a vibrant cabbage and carrot slaw with a zesty cider vinaigrette and toasted sunflower seeds.

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NUTRITION

292kcal
Protein
29.9g
Fat
12.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1/2 cup sliced Red Bell Pepper

1 tbsp Sunflower Seeds

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

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PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly coat with oil spray.

  • 3

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

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 5

    Add the shredded cabbage, carrots, and bell peppers to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice into thin strips.

  • 7

    Plate the vegetable slaw and top with the sliced chicken.

  • 8

    Sprinkle with sunflower seeds for a final toasted crunch.

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender chicken breast grilled with simple herbs, served over a vibrant cabbage and carrot slaw with a zesty cider vinaigrette and toasted sunflower seeds.

NUTRITION

292kcal
Protein
29.9g
Fat
12.1g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1/2 cup sliced Red Bell Pepper

1 tbsp Sunflower Seeds

1 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1/2 tsp Honey

PREPARATION

  • 1

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

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and lightly coat with oil spray.

  • 3

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

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 5

    Add the shredded cabbage, carrots, and bell peppers to the bowl and toss thoroughly to coat with the dressing.

  • 6

    Let the chicken rest for 3 minutes after grilling, then slice into thin strips.

  • 7

    Plate the vegetable slaw and top with the sliced chicken.

  • 8

    Sprinkle with sunflower seeds for a final toasted crunch.