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 zesty vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

433kcal
Protein
41.9g
Fat
23g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded cabbage, carrots, and sunflower seeds to the bowl with the dressing and toss until everything is well combined and coated.

  • 5

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

  • 6

    Serve the sliced chicken immediately over the bed of crunchy cabbage slaw.

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 zesty vinaigrette and topped with toasted sunflower seeds.

NUTRITION

433kcal
Protein
41.9g
Fat
23g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder to taste.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded cabbage, carrots, and sunflower seeds to the bowl with the dressing and toss until everything is well combined and coated.

  • 5

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

  • 6

    Serve the sliced chicken immediately over the bed of crunchy cabbage slaw.