Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted pumpkin seeds.

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NUTRITION

446kcal
Protein
43.7g
Fat
23.3g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Add the shredded cabbage, carrots, and bell peppers to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 6

    In a small dry pan over medium heat, lightly toast the pumpkin seeds for 2 minutes until fragrant.

  • 7

    Slice the grilled chicken into strips and serve immediately over the crunchy vegetable slaw, garnished with the toasted pumpkin seeds.

Grilled Chicken Breast with Crunchy Vegetable Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Vegetable Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Slaw

Tender chicken breast grilled with lemon and herbs, served over a vibrant cabbage and carrot slaw tossed in a zesty vinaigrette with toasted pumpkin seeds.

NUTRITION

446kcal
Protein
43.7g
Fat
23.3g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrots

0.5 cup sliced Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Pumpkin Seeds

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    Add the shredded cabbage, carrots, and bell peppers to the bowl and toss thoroughly to coat the vegetables in the vinaigrette.

  • 6

    In a small dry pan over medium heat, lightly toast the pumpkin seeds for 2 minutes until fragrant.

  • 7

    Slice the grilled chicken into strips and serve immediately over the crunchy vegetable slaw, garnished with the toasted pumpkin seeds.