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.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with simple seasonings, served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette with toasted sunflower seeds.

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NUTRITION

286kcal
Protein
28.9g
Fat
14.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

0.5 tbsp Sunflower Seeds

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt and black pepper on both sides.

  • 2

    Place chicken on a preheated grill or grill pan over medium-high heat and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

  • 3

    While the chicken cooks, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat the vegetables in the dressing.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Serve the sliced chicken over the cabbage slaw and garnish with the toasted sunflower seeds for a satisfying crunch.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Tender chicken breast grilled with simple seasonings, served over a vibrant mix of shredded cabbage and carrots tossed in a zesty vinaigrette with toasted sunflower seeds.

NUTRITION

286kcal
Protein
28.9g
Fat
14.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Shredded Green Cabbage

0.5 cup Shredded Red Cabbage

0.25 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

0.5 tbsp Sunflower Seeds

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt and black pepper on both sides.

  • 2

    Place chicken on a preheated grill or grill pan over medium-high heat and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

  • 3

    While the chicken cooks, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a large bowl.

  • 4

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat the vegetables in the dressing.

  • 5

    Slice the grilled chicken into thin strips.

  • 6

    Serve the sliced chicken over the cabbage slaw and garnish with the toasted sunflower seeds for a satisfying crunch.