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 served over a vibrant medley of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted sunflower seeds for a satisfyingly savory crunch.

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NUTRITION

290kcal
Protein
21.2g
Fat
17.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until cooked through, then let it rest before slicing.

  • 3

    Shred the green cabbage, red cabbage, and carrots into thin strips.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard.

  • 5

    Toss the shredded vegetables with the dressing until well coated.

  • 6

    Serve the sliced chicken over the slaw 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

Grilled chicken breast served over a vibrant medley of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted sunflower seeds for a satisfyingly savory crunch.

NUTRITION

290kcal
Protein
21.2g
Fat
17.7g
Carbs
10.9g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until cooked through, then let it rest before slicing.

  • 3

    Shred the green cabbage, red cabbage, and carrots into thin strips.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard.

  • 5

    Toss the shredded vegetables with the dressing until well coated.

  • 6

    Serve the sliced chicken over the slaw and garnish with toasted sunflower seeds.