Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Apple Cider Vinegar; 1 tablespoon Pumpkin Seeds; 1 teaspoon Dijon Mustard; 0.5 teaspoon Maple Syrup

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast served over a colorful medley of shredded cabbage and carrots tossed in a tangy cider vinaigrette with a satisfying crunch.

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NUTRITION

Protein

27.3g

Fat

15.5g

Carbs

13g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 tablespoon Pumpkin Seeds

1 teaspoon Dijon Mustard

0.5 teaspoon Maple Syrup

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PREPARATION

1
Pat the chicken breast dry and season with sea salt, cracked black pepper, and dried oregano.
2
Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest for five minutes.
3
In a large mixing bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, and maple syrup to create the dressing.
4
Add the shredded green cabbage, red cabbage, and carrots to the bowl and toss thoroughly to coat the vegetables evenly.
5
Slice the rested chicken into thin strips and arrange them over the top of the cabbage slaw.
6
Finish the dish by sprinkling the toasted pumpkin seeds over the top for a satisfying crunch.