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

Lemon-marinated chicken breast grilled to perfection and served over a vibrant cabbage and carrot slaw with a zesty vinaigrette and toasted sunflower seeds.

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NUTRITION

403kcal
Protein
35.1g
Fat
22.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1/2 tsp Honey

1 tbsp dry roasted Sunflower Seeds

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PREPARATION

  • 1

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and honey to create the vinaigrette.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded green cabbage and carrots in a large mixing bowl.

  • 4

    Toss the cabbage and carrot mixture with half of the prepared lemon vinaigrette.

  • 5

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.

  • 6

    Plate the crunchy slaw, top with the sliced chicken breast, drizzle with the remaining vinaigrette, and garnish with 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

Lemon-marinated chicken breast grilled to perfection and served over a vibrant cabbage and carrot slaw with a zesty vinaigrette and toasted sunflower seeds.

NUTRITION

403kcal
Protein
35.1g
Fat
22.2g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1/2 tsp Honey

1 tbsp dry roasted Sunflower Seeds

PREPARATION

  • 1

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and honey to create the vinaigrette.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded green cabbage and carrots in a large mixing bowl.

  • 4

    Toss the cabbage and carrot mixture with half of the prepared lemon vinaigrette.

  • 5

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into strips.

  • 6

    Plate the crunchy slaw, top with the sliced chicken breast, drizzle with the remaining vinaigrette, and garnish with toasted sunflower seeds.