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 vibrant mix of shredded cabbage and carrots, tossed in a tangy cider vinaigrette and topped with toasted sunflower seeds.

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NUTRITION

420kcal
Protein
42.6g
Fat
20.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Green Cabbage

0.5 cup Red Cabbage

0.25 cup Carrots

1 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

0.5 tsp Honey

1 tbsp Toasted Sunflower Seeds

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

    Heat a grill pan over medium-high heat and lightly coat with a small portion of the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken rests, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Slice the grilled chicken into thin strips and serve it immediately over the fresh cabbage slaw, finishing the dish with a sprinkle of toasted sunflower seeds.

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 vibrant mix of shredded cabbage and carrots, tossed in a tangy cider vinaigrette and topped with toasted sunflower seeds.

NUTRITION

420kcal
Protein
42.6g
Fat
20.2g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Green Cabbage

0.5 cup Red Cabbage

0.25 cup Carrots

1 tbsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

0.5 tsp Honey

1 tbsp Toasted Sunflower Seeds

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

    Heat a grill pan over medium-high heat and lightly coat with a small portion of the olive oil.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken rests, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 5

    Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 6

    Slice the grilled chicken into thin strips and serve it immediately over the fresh cabbage slaw, finishing the dish with a sprinkle of toasted sunflower seeds.