Citrus-Garlic Grilled Chicken with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Garlic Grilled Chicken with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Grilled Chicken with Crunchy Cabbage Slaw

Grilled chicken marinated in citrus and garlic, served over a vibrant cabbage slaw tossed in a zesty lime dressing with a finishing touch of crisp toasted pepitas.

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NUTRITION

390kcal
Protein
39.7g
Fat
17.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Orange Juice

1 tbsp Fresh Lime Juice

1 tsp Honey

40g Avocado

1 tsp Toasted Pepitas

1 clove Garlic

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PREPARATION

  • 1

    Whisk together the orange juice, half of the lime juice, half of the olive oil, minced garlic, and a pinch of cumin or chili powder in a small bowl.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let it rest for at least 15 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a large mixing bowl, combine the remaining olive oil, lime juice, and honey to create the slaw dressing.

  • 5

    Add the shredded cabbage and carrots to the dressing and toss thoroughly to coat.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Serve the chicken over the crunchy slaw and garnish with sliced avocado and toasted pepitas.

Citrus-Garlic Grilled Chicken with Crunchy Cabbage Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Garlic Grilled Chicken with Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Grilled Chicken with Crunchy Cabbage Slaw

Grilled chicken marinated in citrus and garlic, served over a vibrant cabbage slaw tossed in a zesty lime dressing with a finishing touch of crisp toasted pepitas.

NUTRITION

390kcal
Protein
39.7g
Fat
17.4g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Orange Juice

1 tbsp Fresh Lime Juice

1 tsp Honey

40g Avocado

1 tsp Toasted Pepitas

1 clove Garlic

PREPARATION

  • 1

    Whisk together the orange juice, half of the lime juice, half of the olive oil, minced garlic, and a pinch of cumin or chili powder in a small bowl.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let it rest for at least 15 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    In a large mixing bowl, combine the remaining olive oil, lime juice, and honey to create the slaw dressing.

  • 5

    Add the shredded cabbage and carrots to the dressing and toss thoroughly to coat.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Serve the chicken over the crunchy slaw and garnish with sliced avocado and toasted pepitas.