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 zesty apple cider vinegar slaw and finished with toasted pumpkin seeds for a satisfying crunch.

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NUTRITION

358kcal
Protein
35.3g
Fat
17.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 tablespoon Pumpkin Seeds

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PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    While the chicken cooks, whisk together the 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, tossing thoroughly to ensure the vegetables are well coated in the vinaigrette.

  • 5

    Slice the grilled chicken into thin strips and place them over the bed of crunchy slaw.

  • 6

    Sprinkle the pumpkin seeds over the top for a final layer of texture and healthy fats.

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 zesty apple cider vinegar slaw and finished with toasted pumpkin seeds for a satisfying crunch.

NUTRITION

358kcal
Protein
35.3g
Fat
17.2g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Honey

1 tablespoon Pumpkin Seeds

PREPARATION

  • 1

    Season the chicken breast with sea salt, cracked black pepper, and a pinch of garlic powder.

  • 2

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

  • 3

    While the chicken cooks, whisk together the 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, tossing thoroughly to ensure the vegetables are well coated in the vinaigrette.

  • 5

    Slice the grilled chicken into thin strips and place them over the bed of crunchy slaw.

  • 6

    Sprinkle the pumpkin seeds over the top for a final layer of texture and healthy fats.