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

Herb-marinated chicken breast grilled to perfection and served over a crisp cabbage and carrot slaw tossed in a bright vinaigrette with toasted pepitas.

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NUTRITION

424kcal
Protein
43.2g
Fat
22.7g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Pumpkin Seeds (Pepitas)

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 4

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

  • 5

    Allow the chicken to rest for 3 minutes after grilling, then slice it into strips.

  • 6

    Serve the grilled chicken over the cabbage slaw and garnish with the 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

Herb-marinated chicken breast grilled to perfection and served over a crisp cabbage and carrot slaw tossed in a bright vinaigrette with toasted pepitas.

NUTRITION

424kcal
Protein
43.2g
Fat
22.7g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Pumpkin Seeds (Pepitas)

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs like oregano or thyme.

  • 2

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

  • 3

    While the chicken is grilling, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl.

  • 4

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

  • 5

    Allow the chicken to rest for 3 minutes after grilling, then slice it into strips.

  • 6

    Serve the grilled chicken over the cabbage slaw and garnish with the toasted pumpkin seeds.