Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast seasoned with oregano and garlic, served over a colorful cabbage and carrot slaw tossed in a tangy apple cider vinaigrette with a satisfyingly crunchy texture.

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NUTRITION

366kcal
Protein
34g
Fat
19.5g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1.5 cups Shredded Cabbage and Carrots

2 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss well until the vegetables are thoroughly coated in the dressing.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Plate the vegetable slaw and top with the sliced grilled chicken.

  • 8

    Finish the dish by adding the fresh avocado slices and a sprinkle of sunflower seeds for a nutty crunch.

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Grilled chicken breast seasoned with oregano and garlic, served over a colorful cabbage and carrot slaw tossed in a tangy apple cider vinaigrette with a satisfyingly crunchy texture.

NUTRITION

366kcal
Protein
34g
Fat
19.5g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1.5 cups Shredded Cabbage and Carrots

2 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast evenly with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil if needed.

  • 3

    Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss well until the vegetables are thoroughly coated in the dressing.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Plate the vegetable slaw and top with the sliced grilled chicken.

  • 8

    Finish the dish by adding the fresh avocado slices and a sprinkle of sunflower seeds for a nutty crunch.