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 garlic and herbs, served alongside a shredded cabbage and carrot slaw tossed in a bright vinaigrette and topped with crunchy toasted sunflower seeds.

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NUTRITION

318kcal
Protein
35.3g
Fat
15.1g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 tablespoon Toasted Sunflower Seeds

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 3

    Place the chicken on the grill and cook for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

    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 garlic and herbs, served alongside a shredded cabbage and carrot slaw tossed in a bright vinaigrette and topped with crunchy toasted sunflower seeds.

NUTRITION

318kcal
Protein
35.3g
Fat
15.1g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 tablespoon Toasted Sunflower Seeds

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 3

    Place the chicken on the grill and cook for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

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