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 oz Grilled Chicken Breast; 1 cup shredded Green Cabbage; 0.5 cup shredded Red Cabbage; 0.25 cup shredded Carrots; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard; 1 tsp 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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast seasoned with sea salt and lime, served over a crisp cabbage and carrot slaw tossed in a light apple cider vinaigrette with toasted pumpkin seeds.

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NUTRITION

Protein

35.0g

Fat

13.5g

Carbs

13.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Grilled Chicken Breast

1 cup shredded Green Cabbage

0.5 cup shredded Red Cabbage

0.25 cup shredded Carrots

1.5 tsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Pumpkin Seeds

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PREPARATION

1
Preheat your grill or cast-iron skillet to medium-high heat.
2
Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lime juice.
3
Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and then let it rest for 5 minutes.
4
While the chicken rests, thinly shred the green cabbage, red cabbage, and carrots using a knife or mandoline.
5
In a small bowl, whisk together the olive oil, apple cider vinegar, and Dijon mustard to create the dressing.
6
Toss the shredded vegetables with the dressing in a large bowl until well coated and slightly softened.
7
Slice the rested grilled chicken into thin strips and place it over the bed of slaw.
8
Garnish with toasted pumpkin seeds for an extra crunch before serving.