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

Grilled chicken breast seasoned with garlic and herbs, paired with a vibrant cabbage slaw tossed in a zesty vinaigrette and topped with toasted pumpkin seeds.

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NUTRITION

320kcal
Protein
38.3g
Fat
14.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tbsp shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Pumpkin Seeds

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with garlic powder, sea salt, and black pepper on both sides.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.

  • 7

    Serve the sliced chicken over the fresh slaw and garnish with the toasted pumpkin seeds for a final 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

Grilled chicken breast seasoned with garlic and herbs, paired with a vibrant cabbage slaw tossed in a zesty vinaigrette and topped with toasted pumpkin seeds.

NUTRITION

320kcal
Protein
38.3g
Fat
14.3g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

2 tbsp shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Pumpkin Seeds

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with garlic powder, sea salt, and black pepper on both sides.

  • 3

    Place the chicken on the grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

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

  • 5

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

  • 6

    Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.

  • 7

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