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

Lemon-marinated chicken breast grilled until juicy and paired with a vibrant cabbage and chickpea slaw tossed in a zesty vinaigrette for a satisfying crunch.

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NUTRITION

401kcal
Protein
43.7g
Fat
10.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.5 cup Canned Chickpeas, rinsed

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded green cabbage, shredded carrots, and chickpeas to the bowl and toss thoroughly until evenly coated.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Arrange the crunchy slaw on a plate and top with the sliced grilled chicken.

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

Lemon-marinated chicken breast grilled until juicy and paired with a vibrant cabbage and chickpea slaw tossed in a zesty vinaigrette for a satisfying crunch.

NUTRITION

401kcal
Protein
43.7g
Fat
10.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.5 cup Canned Chickpeas, rinsed

1.5 cups Shredded Green Cabbage

0.25 cup Shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded green cabbage, shredded carrots, and chickpeas to the bowl and toss thoroughly until evenly coated.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Arrange the crunchy slaw on a plate and top with the sliced grilled chicken.