Name: Grilled Chicken Breast with Crunchy Vegetable Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 ounces Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Carrots; 0.5 cup sliced Red Bell Pepper; 1.5 tablespoons Extra Virgin Olive Oil; 1 tablespoon Pumpkin Seeds; 1 tablespoon Apple Cider Vinegar; 1 teaspoon Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable 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 Vegetable Slaw

Herb-marinated chicken breast grilled to perfection and served over a crisp cabbage and bell pepper slaw topped with toasted pumpkin seeds.

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NUTRITION

Protein

43.0g

Fat

30.1g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil.
3
Grill the chicken for six to seven minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a small bowl to create the dressing.
5
In a large bowl, combine the shredded cabbage, carrots, and sliced red bell pepper.
6
Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
7
Slice the grilled chicken into strips and serve it over the crunchy slaw, finishing the dish with a sprinkle of toasted pumpkin seeds.