Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 oz Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 2 tbsp grated Carrots; 0.75 tbsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Honey; 1 tbsp toasted Sunflower Seeds; 0.33 tsp Garlic Powder

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

Tender grilled chicken breast served over a crisp cabbage and carrot slaw tossed in a tangy cider vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

Protein

32.4g

Fat

17.8g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tbsp grated Carrots

0.75 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Honey

1 tbsp toasted Sunflower Seeds

0.33 tsp Garlic Powder

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PREPARATION

1
Season the chicken breast evenly with garlic powder, sea salt, and black pepper.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and honey until emulsified.
4
In a large salad bowl, combine the shredded green cabbage, red cabbage, and grated carrots.
5
Pour the dressing over the cabbage mixture and toss thoroughly to ensure all vegetables are coated.
6
Let the slaw sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.
7
Slice the grilled chicken into thin strips and arrange them over the bed of slaw.
8
Sprinkle the toasted sunflower seeds over the top just before serving to maintain their crunch.