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 marinated in lemon and herbs, grilled and served over a vibrant cabbage slaw with a zesty Dijon vinaigrette and toasted pepitas.

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NUTRITION

278kcal
Protein
38.2g
Fat
9.9g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1.5 tsp Pumpkin Seeds (Pepitas)

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, Dijon mustard, and remaining lemon juice in a small bowl.

  • 4

    In a large bowl, combine the shredded cabbage and carrots, then toss with the dressing until well coated.

  • 5

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

  • 6

    Top the slaw with the sliced chicken and sprinkle with toasted pepitas for a satisfying crunch.

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 marinated in lemon and herbs, grilled and served over a vibrant cabbage slaw with a zesty Dijon vinaigrette and toasted pepitas.

NUTRITION

278kcal
Protein
38.2g
Fat
9.9g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1 tsp Extra Virgin Olive Oil

1.5 tsp Pumpkin Seeds (Pepitas)

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a squeeze of lemon juice.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, Dijon mustard, and remaining lemon juice in a small bowl.

  • 4

    In a large bowl, combine the shredded cabbage and carrots, then toss with the dressing until well coated.

  • 5

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

  • 6

    Top the slaw with the sliced chicken and sprinkle with toasted pepitas for a satisfying crunch.