Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Grilled Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 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

Tender grilled chicken breast served over a vibrant, vinegar-based cabbage and carrot slaw, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

42.9g

Fat

23.1g

Carbs

13g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grilled Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 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 a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
While the chicken is grilling, thinly shred the green cabbage, red cabbage, and carrots.
4
In a large bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
5
Add the shredded vegetables to the bowl and toss thoroughly until well-coated.
6
Let the chicken rest for 5 minutes after grilling, then slice it into thin strips.
7
Plate the crunchy slaw and top with the sliced chicken breast.
8
Garnish with toasted sunflower seeds for added texture.