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-marinated chicken breast grilled to juicy perfection and served over a crisp cabbage and carrot slaw tossed in a tangy vinaigrette with toasted pumpkin seeds.

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NUTRITION

357kcal
Protein
44.1g
Fat
14.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with lemon juice, salt, and black pepper.

  • 2

    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.

  • 3

    In a large bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

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

  • 5

    Slice the grilled chicken into strips and serve atop the slaw, finishing with a sprinkle of 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

Lemon-marinated chicken breast grilled to juicy perfection and served over a crisp cabbage and carrot slaw tossed in a tangy vinaigrette with toasted pumpkin seeds.

NUTRITION

357kcal
Protein
44.1g
Fat
14.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with lemon juice, salt, and black pepper.

  • 2

    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.

  • 3

    In a large bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

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

  • 5

    Slice the grilled chicken into strips and serve atop the slaw, finishing with a sprinkle of toasted pumpkin seeds.