Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.5 medium Carrot, shredded; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Sunflower Seeds; 1 tablespoon Apple Cider Vinegar; 1 teaspoon 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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty apple cider vinaigrette with toasted sunflower seeds.

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NUTRITION

Protein

39.8g

Fat

16.6g

Carbs

12.6g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 medium Carrot, shredded

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, cracked black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for approximately 6 to 8 minutes per side until the internal temperature reaches 165°F.
3
Finely shred the green cabbage, red cabbage, and carrots while the chicken is grilling.
4
Whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.
5
Add the shredded vegetables to the bowl and toss thoroughly to coat with the vinaigrette.
6
Slice the grilled chicken into thin strips and serve it warm over the chilled slaw, finishing with a sprinkle of toasted sunflower seeds.