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 mix of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

407kcal
Protein
40.9g
Fat
21.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

2 tbsp sliced Green Onions

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    In a large bowl, combine the shredded cabbage, carrots, and sliced green onions.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Let the chicken rest for 5 minutes before slicing into strips.

  • 7

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with toasted sunflower seeds.

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 mix of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted sunflower seeds.

NUTRITION

407kcal
Protein
40.9g
Fat
21.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

2 tbsp sliced Green Onions

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    In a large bowl, combine the shredded cabbage, carrots, and sliced green onions.

  • 4

    In a small jar or bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss thoroughly to coat.

  • 6

    Let the chicken rest for 5 minutes before slicing into strips.

  • 7

    Plate the crunchy slaw, top with the sliced grilled chicken, and garnish with toasted sunflower seeds.