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

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NUTRITION

400kcal
Protein
42.5g
Fat
22.2g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated in the dressing.

  • 5

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

  • 6

    Place the cabbage slaw on a plate, top with the sliced grilled chicken, and sprinkle with 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 grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette and finished with toasted sunflower seeds.

NUTRITION

400kcal
Protein
42.5g
Fat
22.2g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

0.5 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated in the dressing.

  • 5

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

  • 6

    Place the cabbage slaw on a plate, top with the sliced grilled chicken, and sprinkle with toasted sunflower seeds for a satisfying crunch.