Grilled Chicken Breast with Crunchy Cabbage Slaw and Chickpeas

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 and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Chickpeas

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and protein-packed chickpeas, tossed in a zesty lemon-herb vinaigrette for a satisfyingly crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

315kcal
Protein
36.7g
Fat
9.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

1/4 cup Chickpeas, rinsed

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded cabbage, shredded carrots, and rinsed chickpeas in a large mixing bowl.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create a zesty vinaigrette.

  • 5

    Pour the dressing over the cabbage and chickpea mixture, tossing well to ensure everything is evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the crunchy slaw.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Chickpeas

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 and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Chickpeas

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and protein-packed chickpeas, tossed in a zesty lemon-herb vinaigrette for a satisfyingly crisp finish.

NUTRITION

315kcal
Protein
36.7g
Fat
9.5g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

1/4 cup Chickpeas, rinsed

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, combine the shredded cabbage, shredded carrots, and rinsed chickpeas in a large mixing bowl.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create a zesty vinaigrette.

  • 5

    Pour the dressing over the cabbage and chickpea mixture, tossing well to ensure everything is evenly coated.

  • 6

    Slice the grilled chicken into thin strips and serve immediately over the crunchy slaw.