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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted pumpkin seeds.

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NUTRITION

361kcal
Protein
32.1g
Fat
19.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Green Cabbage, shredded

3/4 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/4 Avocado

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

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

  • 3

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 4

    Whisk the olive oil, apple cider vinegar, and Dijon mustard together in a small bowl to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the fresh slaw.

  • 7

    Finish the dish by adding the sliced avocado 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

Tender grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a zesty vinaigrette and topped with toasted pumpkin seeds.

NUTRITION

361kcal
Protein
32.1g
Fat
19.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Green Cabbage, shredded

3/4 cup Red Cabbage, shredded

1/4 cup Carrots, shredded

1/2 tbsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds

1/4 Avocado

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

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

  • 3

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 4

    Whisk the olive oil, apple cider vinegar, and Dijon mustard together in a small bowl to create the dressing.

  • 5

    Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated.

  • 6

    Slice the grilled chicken into strips and serve on top of the fresh slaw.

  • 7

    Finish the dish by adding the sliced avocado and a sprinkle of toasted pumpkin seeds.