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

Herb-marinated chicken breast grilled to perfection and served over a zesty, vinegar-based cabbage slaw with toasted pepitas for a satisfying crunch.

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NUTRITION

368kcal
Protein
43.9g
Fat
16.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Preheat a grill or skillet 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.

  • 5

    Let the slaw sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the cabbage slaw, top with the sliced chicken, and garnish with pumpkin seeds for added texture.

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

Herb-marinated chicken breast grilled to perfection and served over a zesty, vinegar-based cabbage slaw with toasted pepitas for a satisfying crunch.

NUTRITION

368kcal
Protein
43.9g
Fat
16.3g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Preheat a grill or skillet 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.

  • 5

    Let the slaw sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.

  • 6

    Slice the grilled chicken into strips.

  • 7

    Plate the cabbage slaw, top with the sliced chicken, and garnish with pumpkin seeds for added texture.