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 grilled with zesty herbs and served over a vibrant, vinegar-based cabbage slaw with toasted pumpkin seeds for a satisfying crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

349kcal
Protein
47.0g
Fat
11.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Pumpkin Seeds

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Heat olive oil in a grill pan or outdoor grill over medium-high heat.

  • 3

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

  • 4

    While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing into thin strips.

  • 7

    Plate the cabbage slaw, top with the sliced grilled chicken, and sprinkle with pumpkin seeds for the final 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 grilled with zesty herbs and served over a vibrant, vinegar-based cabbage slaw with toasted pumpkin seeds for a satisfying crunch.

NUTRITION

349kcal
Protein
47.0g
Fat
11.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Pumpkin Seeds

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Heat olive oil in a grill pan or outdoor grill over medium-high heat.

  • 3

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

  • 4

    While the chicken cooks, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a large bowl to create the dressing.

  • 5

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

  • 6

    Let the chicken rest for 3 minutes before slicing into thin strips.

  • 7

    Plate the cabbage slaw, top with the sliced grilled chicken, and sprinkle with pumpkin seeds for the final crunch.