Name: Grilled Chicken Breast with Crunchy Shredded Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1.5 cups Shredded Green Cabbage; 1/4 cup Shredded Carrots; 1 tbsp Tahini; 1 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 1 tbsp Lemon Juice; 1 tbsp Apple Cider Vinegar; 1 tbsp Sliced Scallions

Grilled Chicken Breast with Crunchy Shredded 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 Shredded Cabbage Slaw

Grilled chicken breast served over a vibrant slaw of shredded cabbage and carrots, tossed in a zesty tahini dressing and topped with toasted pumpkin seeds.

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NUTRITION

Protein

42g

Fat

20.8g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

1 tbsp Apple Cider Vinegar

1 tbsp Sliced Scallions

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
2
Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, combine the shredded cabbage, carrots, and scallions in a large bowl.
4
In a small jar or bowl, whisk together the tahini, olive oil, lemon juice, and apple cider vinegar until creamy and smooth.
5
Pour the dressing over the cabbage mixture and toss thoroughly to ensure every piece is well coated.
6
Once the chicken is finished, let it rest for 3 minutes before slicing it into strips.
7
Plate the crunchy slaw and top with the sliced grilled chicken and a sprinkle of pumpkin seeds.