Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast seasoned with lemon and herbs, served over a tangy cabbage and carrot slaw with toasted pumpkin seeds.

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NUTRITION

392kcal
Protein
42.7g
Fat
17.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

2 tablespoons Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.5 teaspoon Honey

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with lemon juice, sea salt, and black pepper

  • 2

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

  • 3

    Whisk together the Greek yogurt, olive oil, apple cider vinegar, and honey in a large mixing bowl to create the dressing

  • 4

    Add the shredded cabbage and carrots to the bowl and toss until the vegetables are evenly coated

  • 5

    Slice the grilled chicken into thin strips

  • 6

    Plate the cabbage slaw and top with the sliced chicken and a sprinkle of toasted pumpkin seeds

Grilled Chicken Breast with Crunchy Cabbage Slaw

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast seasoned with lemon and herbs, served over a tangy cabbage and carrot slaw with toasted pumpkin seeds.

NUTRITION

392kcal
Protein
42.7g
Fat
17.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

2 tablespoons Non-fat Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

0.5 teaspoon Honey

1 tablespoon Pumpkin Seeds

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with lemon juice, sea salt, and black pepper

  • 2

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

  • 3

    Whisk together the Greek yogurt, olive oil, apple cider vinegar, and honey in a large mixing bowl to create the dressing

  • 4

    Add the shredded cabbage and carrots to the bowl and toss until the vegetables are evenly coated

  • 5

    Slice the grilled chicken into thin strips

  • 6

    Plate the cabbage slaw and top with the sliced chicken and a sprinkle of toasted pumpkin seeds