Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Chicken Breast; 1.5 cups Shredded Green Cabbage; 0.5 cup Shredded Carrots; 1 tablespoon Avocado Oil; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Sunflower Seeds; 0.5 cup Sliced Red Bell Pepper

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

Tender grilled chicken breast served over a vibrant medley of shredded cabbage and carrots, finished with a zesty vinaigrette and toasted sunflower seeds.

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NUTRITION

Protein

42.9g

Fat

20.4g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups Shredded Green Cabbage

0.5 cup Shredded Carrots

1 tablespoon Avocado Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Sunflower Seeds

0.5 cup Sliced Red Bell Pepper

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PREPARATION

1
Season the chicken breast with a pinch of salt, black pepper, and garlic powder.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil spray.
3
Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.
4
While the chicken cooks, whisk together the avocado oil and apple cider vinegar in a large mixing bowl to create the dressing.
5
Add the shredded cabbage, carrots, and red bell pepper to the bowl and toss thoroughly to coat the vegetables.
6
Let the grilled chicken rest for 3 minutes, then slice it into thin strips.
7
Plate the vegetable slaw and top with the sliced chicken breast.
8
Sprinkle the sunflower seeds over the top for a satisfying crunch.