Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Tender grilled chicken breast served over a vibrant bed of shredded cabbage and carrots, tossed in a zesty lemon vinaigrette and finished with toasted sunflower seeds.

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NUTRITION

402kcal
Protein
40.5g
Fat
22.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups Shredded Cabbage Mix

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

1 tbsp Sunflower Seeds

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a large mixing bowl to create the vinaigrette.

  • 4

    Add the shredded cabbage mix to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.

  • 5

    Let the grilled chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Arrange the crunchy cabbage slaw on a plate and top with the sliced chicken and a sprinkle of toasted sunflower seeds.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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 and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Tender grilled chicken breast served over a vibrant bed of shredded cabbage and carrots, tossed in a zesty lemon vinaigrette and finished with toasted sunflower seeds.

NUTRITION

402kcal
Protein
40.5g
Fat
22.1g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups Shredded Cabbage Mix

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

1 tbsp Sunflower Seeds

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a large mixing bowl to create the vinaigrette.

  • 4

    Add the shredded cabbage mix to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.

  • 5

    Let the grilled chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Arrange the crunchy cabbage slaw on a plate and top with the sliced chicken and a sprinkle of toasted sunflower seeds.