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

Herb-marinated chicken breast grilled until juicy and served over a colorful cabbage slaw tossed in a zesty vinaigrette for a refreshing, satisfying crunch.

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NUTRITION

359kcal
Protein
38.5g
Fat
15.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Sunflower Seeds

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Toss the shredded green cabbage, red cabbage, and carrots into the dressing until every piece is evenly coated.

  • 5

    Allow the slaw to sit for five minutes so the flavors meld and the cabbage softens slightly.

  • 6

    Slice the grilled chicken into thin strips and serve it over the bed of slaw, finishing with a sprinkle of 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

Herb-marinated chicken breast grilled until juicy and served over a colorful cabbage slaw tossed in a zesty vinaigrette for a refreshing, satisfying crunch.

NUTRITION

359kcal
Protein
38.5g
Fat
15.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Sunflower Seeds

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Toss the shredded green cabbage, red cabbage, and carrots into the dressing until every piece is evenly coated.

  • 5

    Allow the slaw to sit for five minutes so the flavors meld and the cabbage softens slightly.

  • 6

    Slice the grilled chicken into thin strips and serve it over the bed of slaw, finishing with a sprinkle of sunflower seeds for a satisfying crunch.