Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1.5 cups Shredded Cabbage; 0.5 cup Shredded Carrots; 0.25 cup Sliced Red Bell Pepper; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Honey; 1 tbsp Sunflower Seeds; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Herb-marinated chicken breast grilled to juicy perfection and served over a vibrant, tangy vegetable slaw with toasted sunflower seeds.

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NUTRITION

Protein

33.6g

Fat

17g

Carbs

22.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Cabbage

0.5 cup Shredded Carrots

0.25 cup Sliced Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tbsp Sunflower Seeds

1 tsp Dijon Mustard

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PREPARATION

1
Whisk together one teaspoon of olive oil, apple cider vinegar, honey, and dijon mustard in a small bowl to create the dressing.
2
Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.
3
Heat the remaining teaspoon of olive oil in a grill pan or outdoor grill over medium-high heat.
4
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F and the juices run clear.
5
In a large bowl, toss the shredded cabbage, carrots, and bell pepper with the prepared dressing until well coated.
6
Slice the grilled chicken into thin strips.
7
Serve the warm chicken over the chilled vegetable slaw and top with sunflower seeds for a satisfying crunch.