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-herb chicken breast grilled and served over a vibrant cabbage and carrot slaw with a tangy vinaigrette and toasted pepitas.

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NUTRITION

415kcal
Protein
41.0g
Fat
22.4g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Green Cabbage

0.5 cup Red Cabbage

0.25 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Pumpkin Seeds

1 tsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, finely shred the green cabbage, red cabbage, and carrots.

  • 4

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

  • 5

    Combine the shredded vegetables in a large bowl and toss thoroughly with the vinaigrette.

  • 6

    Slice the grilled chicken into strips and serve over the slaw with a garnish 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-herb chicken breast grilled and served over a vibrant cabbage and carrot slaw with a tangy vinaigrette and toasted pepitas.

NUTRITION

415kcal
Protein
41.0g
Fat
22.4g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1.5 cups Green Cabbage

0.5 cup Red Cabbage

0.25 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Pumpkin Seeds

1 tsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, finely shred the green cabbage, red cabbage, and carrots.

  • 4

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

  • 5

    Combine the shredded vegetables in a large bowl and toss thoroughly with the vinaigrette.

  • 6

    Slice the grilled chicken into strips and serve over the slaw with a garnish of toasted pumpkin seeds.