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

Lemon-herb marinated chicken breast grilled until juicy, served over a colorful cabbage slaw tossed in a zesty vinaigrette with toasted sunflower seeds.

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NUTRITION

346kcal
Protein
39.0g
Fat
16.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

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PREPARATION

  • 1

    Whisk together one teaspoon of olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

    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.

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a separate jar, whisk the remaining olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 6

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

  • 7

    Slice the grilled chicken and serve it over the slaw, finishing with a sprinkle of sunflower seeds for a satisfying 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

Lemon-herb marinated chicken breast grilled until juicy, served over a colorful cabbage slaw tossed in a zesty vinaigrette with toasted sunflower seeds.

NUTRITION

346kcal
Protein
39.0g
Fat
16.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 teaspoon Sunflower Seeds

PREPARATION

  • 1

    Whisk together one teaspoon of olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl to create a marinade.

  • 2

    Coat the chicken breast in the marinade and let it sit for at least 10 minutes.

  • 3

    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.

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

    In a separate jar, whisk the remaining olive oil, apple cider vinegar, and Dijon mustard until emulsified.

  • 6

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

  • 7

    Slice the grilled chicken and serve it over the slaw, finishing with a sprinkle of sunflower seeds for a satisfying crunch.