Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chicken Breast; 1 cup Green Cabbage, shredded; 1/2 cup Red Cabbage, shredded; 1/4 cup Carrots, shredded; 1 tbsp Sunflower Seeds; 1 tsp Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp 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

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

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NUTRITION

Protein

48.1g

Fat

14.3g

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 cup Green Cabbage, shredded

1/2 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1 tbsp Sunflower Seeds

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt and black pepper on both sides.
2
Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken cooks, finely shred the green cabbage, red cabbage, and carrots into a large bowl.
5
In a small jar, whisk together the olive oil, apple cider vinegar, and Dijon mustard until emulsified.
6
Pour the dressing over the cabbage mixture and toss well to combine.
7
Let the chicken rest for 5 minutes before slicing it into thin strips.
8
Top the slaw with the sliced chicken and garnish with toasted sunflower seeds for a satisfying crunch.