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 cabbage and carrot slaw tossed in a tangy vinaigrette and finished with toasted sunflower seeds.

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NUTRITION

430kcal
Protein
40.2g
Fat
23.6g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 cups Shredded Cabbage

1/2 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper then grill over medium heat until the internal temperature reaches 165 degrees.

  • 2

    Whisk together the olive oil, apple cider vinegar, and dijon mustard in a small bowl to create the dressing.

  • 3

    In a large bowl, combine the shredded cabbage and carrots then toss thoroughly with the prepared vinaigrette.

  • 4

    Slice the grilled chicken into strips and arrange them over the slaw.

  • 5

    Garnish the dish with toasted 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

Grilled chicken breast served over a cabbage and carrot slaw tossed in a tangy vinaigrette and finished with toasted sunflower seeds.

NUTRITION

430kcal
Protein
40.2g
Fat
23.6g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

2 cups Shredded Cabbage

1/2 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt and pepper then grill over medium heat until the internal temperature reaches 165 degrees.

  • 2

    Whisk together the olive oil, apple cider vinegar, and dijon mustard in a small bowl to create the dressing.

  • 3

    In a large bowl, combine the shredded cabbage and carrots then toss thoroughly with the prepared vinaigrette.

  • 4

    Slice the grilled chicken into strips and arrange them over the slaw.

  • 5

    Garnish the dish with toasted sunflower seeds for a satisfying crunch.