Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1.25 cups shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast seasoned with lemon and oregano, served over a crisp cabbage and carrot slaw tossed in a zesty vinaigrette with toasted sunflower seeds.

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NUTRITION

Protein

43.1g

Fat

21.7g

Carbs

14.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.25 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 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 sea salt, black pepper, and dried oregano.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if needed.
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, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.
5
Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat.
6
Let the chicken rest for 5 minutes before slicing it into thin strips.
7
Plate the cabbage slaw, top with the sliced grilled chicken, and sprinkle with toasted sunflower seeds for a satisfying crunch.