Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 2 teaspoons Olive Oil; 2 cups shredded Green Cabbage; 1/4 cup shredded Carrots; 1 tablespoon Sunflower Seeds; 1 tablespoon Lemon Juice; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard; Sea salt and black pepper to taste

Grilled Chicken Breast with Crunchy Cabbage 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 Cabbage Slaw

Tender chicken breast grilled with zesty lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

Protein

43.4g

Fat

18.7g

Carbs

14.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 teaspoons Olive Oil

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Sunflower Seeds

1 tablespoon Lemon Juice

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Sea salt and black pepper to taste

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and one teaspoon of olive oil.
2
Heat a grill pan or outdoor grill over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken rests, shred the cabbage and carrots into a large mixing bowl.
4
Whisk together the remaining olive oil, lemon juice, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.
5
Toss the shredded cabbage and carrots with the dressing until the vegetables are well coated.
6
Slice the grilled chicken into thin strips against the grain.
7
Plate the crunchy slaw, top with the sliced chicken, and garnish with sunflower seeds for added texture.