Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 1.5 cups Green Cabbage, shredded; 0.5 cup Red Cabbage, shredded; 0.25 cup Carrots, shredded; 1 tbsp Tahini; 1 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 1 tbsp Lemon Juice; 1 clove Garlic, minced

Grilled Chicken Breast with Crunchy Cabbage Slaw and Lemon Tahini Dressing

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 and Lemon Tahini Dressing

Tender grilled chicken breast served over a crisp cabbage and carrot slaw, drizzled with a zesty lemon tahini dressing and topped with toasted pumpkin seeds.

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NUTRITION

Protein

43.6g

Fat

20.4g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Green Cabbage, shredded

0.5 cup Red Cabbage, shredded

0.25 cup Carrots, shredded

1 tbsp Tahini

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Heat the olive oil in a grill pan or outdoor grill over medium-high heat.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
In a small bowl, whisk together the tahini, lemon juice, and minced garlic, adding a tablespoon of warm water as needed to reach a pourable consistency.
5
Combine the shredded green cabbage, red cabbage, and carrots in a large bowl to create the slaw base.
6
Slice the grilled chicken into thin strips across the grain.
7
Toss the slaw with half of the lemon tahini dressing and arrange it on a plate.
8
Place the sliced chicken on top of the slaw, drizzle with the remaining dressing, and garnish with pumpkin seeds.