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

Lemon-herb marinated chicken breast grilled until juicy and served over a vibrant cabbage and carrot slaw with a zesty vinaigrette and toasted pepitas.

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NUTRITION

332kcal
Protein
41.2g
Fat
12.6g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 teaspoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 5

    Allow the chicken to rest for 5 minutes after cooking, then slice it into thin strips.

  • 6

    Plate the crunchy slaw and top with the sliced grilled chicken.

  • 7

    Garnish with the pumpkin seeds for an extra 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

Lemon-herb marinated chicken breast grilled until juicy and served over a vibrant cabbage and carrot slaw with a zesty vinaigrette and toasted pepitas.

NUTRITION

332kcal
Protein
41.2g
Fat
12.6g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups shredded Green Cabbage

1/2 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 teaspoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 5

    Allow the chicken to rest for 5 minutes after cooking, then slice it into thin strips.

  • 6

    Plate the crunchy slaw and top with the sliced grilled chicken.

  • 7

    Garnish with the pumpkin seeds for an extra toasted crunch.