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 chicken breast grilled with lemon and herbs, served over a zesty cabbage and carrot slaw with a toasted pepita crunch.

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NUTRITION

332kcal
Protein
32.8g
Fat
17.6g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1/2 tbsp Pumpkin Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp chopped Green Onions

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat in the dressing.

  • 5

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

  • 6

    Serve the sliced chicken over the cabbage slaw and garnish with the pumpkin seeds 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 chicken breast grilled with lemon and herbs, served over a zesty cabbage and carrot slaw with a toasted pepita crunch.

NUTRITION

332kcal
Protein
32.8g
Fat
17.6g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1/2 tbsp Pumpkin Seeds

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp chopped Green Onions

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.

  • 2

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

  • 3

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a medium bowl.

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat in the dressing.

  • 5

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

  • 6

    Serve the sliced chicken over the cabbage slaw and garnish with the pumpkin seeds for a toasted crunch.