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

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zippy vinaigrette for a refreshing, crisp finish.

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NUTRITION

350kcal
Protein
31.9g
Fat
20g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

2 tsp Sunflower Seeds

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, sea salt, and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil to prevent sticking.

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil and apple cider vinegar 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

    Allow the chicken to rest for 3 minutes after cooking, then slice it into thin strips.

  • 7

    Serve the sliced chicken over the bed of slaw and garnish with sunflower seeds for an extra 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

Grilled chicken breast seasoned with garlic and herbs, served over a vibrant cabbage and carrot slaw tossed in a zippy vinaigrette for a refreshing, crisp finish.

NUTRITION

350kcal
Protein
31.9g
Fat
20g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

2 tsp Sunflower Seeds

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, sea salt, and black pepper.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil to prevent sticking.

  • 3

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

  • 4

    While the chicken cooks, whisk together the olive oil and apple cider vinegar 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

    Allow the chicken to rest for 3 minutes after cooking, then slice it into thin strips.

  • 7

    Serve the sliced chicken over the bed of slaw and garnish with sunflower seeds for an extra crunch.