Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken Breast; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 2 tsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tbsp Fresh Lemon Juice; 1/2 tsp Raw Honey; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Vinaigrette

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 and Lemon Vinaigrette

Tender chicken breast grilled with herbs and served over a vibrant cabbage and carrot slaw tossed in a zesty lemon vinaigrette, finished with a toasted sunflower seed crunch.

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NUTRITION

Protein

33.8g

Fat

18.8g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

2 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Fresh Lemon Juice

1/2 tsp Raw Honey

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, cracked black pepper, and a pinch of dried oregano.
2
Preheat a grill or cast-iron skillet over medium-high heat and lightly coat with a touch of oil spray.
3
Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
4
In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, and honey until emulsified.
5
Combine the shredded cabbage and carrots in a large mixing bowl and toss thoroughly with the lemon vinaigrette.
6
Plate the crunchy slaw and top with the sliced grilled chicken.
7
Garnish with sunflower seeds for an added nutty crunch and serve immediately.