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

Grilled chicken breast seasoned with herbs, served over a crunchy cabbage and carrot slaw tossed in a bright, zesty lemon vinaigrette.

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NUTRITION

390kcal
Protein
39.3g
Fat
20.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Sunflower Seeds

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a large bowl, combine the shredded cabbage and carrots.

  • 5

    Toss the cabbage mixture with the lemon vinaigrette until the vegetables are evenly coated.

  • 6

    Slice the grilled chicken and place it on top of the slaw, then garnish with sunflower seeds for added texture.

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

Grilled chicken breast seasoned with herbs, served over a crunchy cabbage and carrot slaw tossed in a bright, zesty lemon vinaigrette.

NUTRITION

390kcal
Protein
39.3g
Fat
20.5g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Sunflower Seeds

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    In a large bowl, combine the shredded cabbage and carrots.

  • 5

    Toss the cabbage mixture with the lemon vinaigrette until the vegetables are evenly coated.

  • 6

    Slice the grilled chicken and place it on top of the slaw, then garnish with sunflower seeds for added texture.