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

Herb-marinated chicken breast grilled to perfection and served over a zesty, vinegar-based cabbage slaw with toasted pepitas for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

324kcal
Protein
33.2g
Fat
16.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4.25 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 Pumpkin Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss well to coat every piece.

  • 7

    Let the slaw sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.

  • 8

    Slice the grilled chicken into strips and serve immediately over the chilled, crunchy slaw topped with 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

Herb-marinated chicken breast grilled to perfection and served over a zesty, vinegar-based cabbage slaw with toasted pepitas for a satisfying crunch.

NUTRITION

324kcal
Protein
33.2g
Fat
16.5g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

4.25 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 Pumpkin Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray.

  • 3

    Grill the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    In a large mixing bowl, combine the shredded green cabbage, red cabbage, and carrots.

  • 5

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

  • 6

    Pour the dressing over the cabbage mixture and toss well to coat every piece.

  • 7

    Let the slaw sit for 5 minutes to allow the flavors to meld and the cabbage to soften slightly.

  • 8

    Slice the grilled chicken into strips and serve immediately over the chilled, crunchy slaw topped with pumpkin seeds.