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 marinated in lemon and herbs, grilled and served alongside a vibrant, vinegary cabbage slaw topped with toasted pumpkin seeds.

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NUTRITION

357kcal
Protein
37.8g
Fat
15.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Pumpkin Seeds

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Honey

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 5 minutes after cooking, then slice it into strips.

  • 7

    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

Tender chicken breast marinated in lemon and herbs, grilled and served alongside a vibrant, vinegary cabbage slaw topped with toasted pumpkin seeds.

NUTRITION

357kcal
Protein
37.8g
Fat
15.3g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Pumpkin Seeds

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Honey

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Let the chicken rest for 5 minutes after cooking, then slice it into strips.

  • 7

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