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

Tender chicken breast grilled with garlic and herbs, served over a crisp cabbage and carrot slaw tossed in a zesty apple cider vinaigrette with toasted pepitas.

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NUTRITION

325kcal
Protein
43.8g
Fat
11g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 teaspoon Avocado Oil

1 tablespoon Pepitas

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Slice the grilled chicken into thin strips across the grain.

  • 6

    Serve the chicken strips over the bed of slaw and garnish with the toasted pepitas.

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

Tender chicken breast grilled with garlic and herbs, served over a crisp cabbage and carrot slaw tossed in a zesty apple cider vinaigrette with toasted pepitas.

NUTRITION

325kcal
Protein
43.8g
Fat
11g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 teaspoon Avocado Oil

1 tablespoon Pepitas

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Slice the grilled chicken into thin strips across the grain.

  • 6

    Serve the chicken strips over the bed of slaw and garnish with the toasted pepitas.