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

Juicy chicken breast grilled with simple seasonings, paired with a vibrant, vinegar-based cabbage slaw and finished with a toasted sunflower seed crunch.

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NUTRITION

413kcal
Protein
46.7g
Fat
16.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any desired dried herbs like oregano or garlic powder.

  • 3

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

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a large bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables in the dressing.

  • 6

    Let the chicken rest for 5 minutes after cooking, then slice it into strips.

  • 7

    Serve the grilled chicken over the slaw and top with the sunflower seeds for a toasted 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

Juicy chicken breast grilled with simple seasonings, paired with a vibrant, vinegar-based cabbage slaw and finished with a toasted sunflower seed crunch.

NUTRITION

413kcal
Protein
46.7g
Fat
16.3g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tsp Honey

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any desired dried herbs like oregano or garlic powder.

  • 3

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

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard in a large bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables in the dressing.

  • 6

    Let the chicken rest for 5 minutes after cooking, then slice it into strips.

  • 7

    Serve the grilled chicken over the slaw and top with the sunflower seeds for a toasted crunch.