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 oz Chicken Breast; 1 cup shredded Green Cabbage; 1/4 cup shredded Carrots; 1/4 cup sliced Red Bell Pepper; 1/2 cup halved Cherry Tomatoes; 2 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tbsp Sunflower Seeds; 1 tsp Dijon Mustard

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 chicken breast grilled with simple seasonings and served over a vibrant, vinegar-based vegetable slaw with toasted sunflower seeds.

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NUTRITION

Protein

42.9g

Fat

18.2g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrots

1/4 cup sliced Red Bell Pepper

1/2 cup halved Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Sunflower Seeds

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, prepare the dressing by whisking together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.
4
Add the shredded cabbage, carrots, bell peppers, and cherry tomatoes to the bowl with the dressing.
5
Toss the vegetables thoroughly until they are evenly coated.
6
Once the chicken is cooked, let it rest for 3 minutes before slicing it into strips.
7
Serve the sliced chicken over the crunchy vegetable slaw and garnish with sunflower seeds.