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 lemon-herb chicken breast served over a tangy vinegar-based slaw for a satisfyingly crisp bite.

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NUTRITION

416kcal
Protein
40.9g
Fat
22.6g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Olive Oil

1 tbsp Pumpkin Seeds

2 tbsp Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs.

  • 2

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

  • 3

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

  • 4

    Toss the shredded cabbage and carrots into the dressing until every piece is well coated.

  • 5

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

  • 6

    Serve the sliced chicken over the cabbage slaw and top with pumpkin seeds for a satisfyingly crisp finish.

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 lemon-herb chicken breast served over a tangy vinegar-based slaw for a satisfyingly crisp bite.

NUTRITION

416kcal
Protein
40.9g
Fat
22.6g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Olive Oil

1 tbsp Pumpkin Seeds

2 tbsp Greek Yogurt

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs.

  • 2

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

  • 3

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

  • 4

    Toss the shredded cabbage and carrots into the dressing until every piece is well coated.

  • 5

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

  • 6

    Serve the sliced chicken over the cabbage slaw and top with pumpkin seeds for a satisfyingly crisp finish.