Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tsp Honey; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

Tender chicken breast grilled with herbs and served over a vibrant cabbage and carrot slaw tossed in a zesty lemon vinaigrette with toasted sunflower seeds.

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NUTRITION

Protein

40g

Fat

22.3g

Carbs

20.5g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tsp Honey

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly oil the grates.
3
Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken cooks, whisk together the olive oil, lemon juice, honey, and Dijon mustard in a small bowl to create the vinaigrette.
5
In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and sunflower seeds.
6
Pour the vinaigrette over the cabbage mixture and toss thoroughly until the slaw is well coated.
7
Slice the grilled chicken into strips and serve immediately over the crunchy slaw.