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 simple seasonings, paired with a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

321kcal
Protein
29.4g
Fat
16.4g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

3/4 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Allow the slaw to sit for 5 minutes to soften slightly while the chicken rests.

  • 6

    Slice the grilled chicken into strips and serve over the cabbage slaw.

  • 7

    Garnish with the 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

Tender chicken breast grilled with simple seasonings, paired with a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette and topped with toasted sunflower seeds.

NUTRITION

321kcal
Protein
29.4g
Fat
16.4g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

2 tsp Extra Virgin Olive Oil

3/4 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat with the dressing.

  • 5

    Allow the slaw to sit for 5 minutes to soften slightly while the chicken rests.

  • 6

    Slice the grilled chicken into strips and serve over the cabbage slaw.

  • 7

    Garnish with the sunflower seeds for an extra crunch.