Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 oz Chicken Breast; 2 cups Shredded Cabbage; 0.5 cup Shredded Carrots; 0.5 cup Sliced Red Bell Pepper; 0.25 medium Avocado; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Pumpkin Seeds; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw

Juicy herb-marinated chicken breast grilled to perfection, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette with a toasted pepita crunch.

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NUTRITION

Protein

43.1g

Fat

20.7g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

2 cups Shredded Cabbage

0.5 cup Shredded Carrots

0.5 cup Sliced Red Bell Pepper

0.25 medium Avocado

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and dried oregano.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a tiny bit of oil or spray.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, combine the shredded cabbage, carrots, and bell peppers in a large mixing bowl.
5
In a small jar, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
6
Pour the dressing over the vegetable mix and toss thoroughly to coat.
7
Slice the grilled chicken into strips and place them on top of the slaw.
8
Garnish with diced avocado and pumpkin seeds for a satisfying crunch.