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

Chicken breast grilled with zesty lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette with toasted hemp seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

407kcal
Protein
52.6g
Fat
14.9g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Hemp Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and lightly coat with a touch of oil spray.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

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

  • 6

    Pour the dressing over the vegetables and toss thoroughly to ensure everything is evenly coated.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Plate the crunchy slaw, top with the sliced chicken, and sprinkle with toasted hemp seeds for a nutty finish.

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

Chicken breast grilled with zesty lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a tangy vinaigrette with toasted hemp seeds.

NUTRITION

407kcal
Protein
52.6g
Fat
14.9g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.5 cup shredded Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Hemp Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or cast-iron skillet over medium-high heat and lightly coat with a touch of oil spray.

  • 3

    Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.

  • 5

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

  • 6

    Pour the dressing over the vegetables and toss thoroughly to ensure everything is evenly coated.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Plate the crunchy slaw, top with the sliced chicken, and sprinkle with toasted hemp seeds for a nutty finish.