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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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

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NUTRITION

393kcal
Protein
39.4g
Fat
20.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1/2 tbsp Sunflower Seeds

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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 oil spray.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 5

    In a large mixing bowl, combine the green cabbage, red cabbage, and carrots.

  • 6

    Pour the vinaigrette over the cabbage mixture and toss well to coat.

  • 7

    Allow the chicken to rest for 3 minutes after grilling, then slice into strips.

  • 8

    Plate the crunchy slaw, sprinkle with sunflower seeds, and top with the sliced grilled chicken.

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.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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

NUTRITION

393kcal
Protein
39.4g
Fat
20.3g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1 cup shredded Green Cabbage

1 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1/2 tbsp Sunflower Seeds

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 oil spray.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 5

    In a large mixing bowl, combine the green cabbage, red cabbage, and carrots.

  • 6

    Pour the vinaigrette over the cabbage mixture and toss well to coat.

  • 7

    Allow the chicken to rest for 3 minutes after grilling, then slice into strips.

  • 8

    Plate the crunchy slaw, sprinkle with sunflower seeds, and top with the sliced grilled chicken.