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 grilled chicken breast seasoned with lemon and herbs, paired with a colorful cabbage slaw and crunchy toasted sunflower seeds.

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NUTRITION

332kcal
Protein
29.1g
Fat
20.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat half of the olive oil in a grill pan or outdoor grill over medium-high heat.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a medium mixing bowl, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 6

    Transfer the slaw to a plate and sprinkle with the toasted sunflower seeds.

  • 7

    Slice the grilled chicken and place it over the slaw to serve.

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 grilled chicken breast seasoned with lemon and herbs, paired with a colorful cabbage slaw and crunchy toasted sunflower seeds.

NUTRITION

332kcal
Protein
29.1g
Fat
20.4g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat half of the olive oil in a grill pan or outdoor grill over medium-high heat.

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a medium mixing bowl, whisk together the remaining olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 6

    Transfer the slaw to a plate and sprinkle with the toasted sunflower seeds.

  • 7

    Slice the grilled chicken and place it over the slaw to serve.