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

Grilled chicken breast served over a vibrant cabbage and chickpea slaw tossed in a zesty lemon dressing with a refreshing, crisp crunch.

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NUTRITION

429kcal
Protein
42.3g
Fat
16.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/3 cup Chickpeas

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for about 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a splash of apple cider vinegar to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, grated carrots, and chickpeas to the bowl.

  • 5

    Toss the vegetables and legumes thoroughly until they are evenly coated in the bright dressing.

  • 6

    Slice the grilled chicken into strips and arrange them over the crunchy slaw before serving.

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

Grilled chicken breast served over a vibrant cabbage and chickpea slaw tossed in a zesty lemon dressing with a refreshing, crisp crunch.

NUTRITION

429kcal
Protein
42.3g
Fat
16.7g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/3 cup Chickpeas

1 cup Green Cabbage, shredded

1 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for about 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and a splash of apple cider vinegar to create the dressing.

  • 4

    Add the shredded green cabbage, red cabbage, grated carrots, and chickpeas to the bowl.

  • 5

    Toss the vegetables and legumes thoroughly until they are evenly coated in the bright dressing.

  • 6

    Slice the grilled chicken into strips and arrange them over the crunchy slaw before serving.