Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast, boneless and skinless; 1.5 cups Green Cabbage, shredded; 0.5 cup Carrots, shredded; 1 tsp Extra Virgin Olive Oil; 0.5 tbsp Pumpkin Seeds (Pepitas); 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; Sea salt and black pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Lemon-herb grilled chicken breast served over a vibrant cabbage and carrot slaw tossed in a zesty cider vinaigrette with toasted pepitas.

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NUTRITION

Protein

43.7g

Fat

11.5g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast, boneless and skinless

1.5 cups Green Cabbage, shredded

0.5 cup Carrots, shredded

1 tsp Extra Virgin Olive Oil

0.5 tbsp Pumpkin Seeds (Pepitas)

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Sea salt and black pepper to taste

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a squeeze of lemon if desired.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil or cooking spray.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken is grilling, whisk together the apple cider vinegar, olive oil, and Dijon mustard in a small bowl to create the dressing.
5
In a large bowl, combine the shredded cabbage and carrots.
6
Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
7
Top the slaw with the pumpkin seeds for added crunch.
8
Slice the grilled chicken into strips and serve it immediately over the fresh cabbage slaw.