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

Grilled chicken breast seasoned with herbs and served over a vibrant cabbage and carrot slaw topped with toasted pumpkin seeds.

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NUTRITION

361kcal
Protein
34.1g
Fat
20.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Pumpkin Seeds

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your choice of dried herbs.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve it over the fresh slaw, finishing the dish with a sprinkle 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

Grilled chicken breast seasoned with herbs and served over a vibrant cabbage and carrot slaw topped with toasted pumpkin seeds.

NUTRITION

361kcal
Protein
34.1g
Fat
20.5g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4.4 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Pumpkin Seeds

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your choice of dried herbs.

  • 2

    Preheat a grill or grill pan over medium-high heat and lightly coat with a small amount of oil.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Slice the grilled chicken into strips and serve it over the fresh slaw, finishing the dish with a sprinkle of toasted pumpkin seeds.