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

348kcal
Protein
40.0g
Fat
16g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150g Green Cabbage, shredded

30g Carrots, shredded

1 tsp Extra Virgin Olive Oil

15g Pumpkin Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of 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

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

  • 4

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

  • 5

    Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.

  • 6

    Plate the cabbage slaw and top it with the sliced chicken breast.

  • 7

    Sprinkle the pumpkin seeds over the top for a toasted crunch.

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

348kcal
Protein
40.0g
Fat
16g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

150g Green Cabbage, shredded

30g Carrots, shredded

1 tsp Extra Virgin Olive Oil

15g Pumpkin Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of 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

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

  • 4

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

  • 5

    Let the chicken rest for 3 minutes after grilling, then slice it into thin strips.

  • 6

    Plate the cabbage slaw and top it with the sliced chicken breast.

  • 7

    Sprinkle the pumpkin seeds over the top for a toasted crunch.