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 grilled chicken breast seasoned with garlic and herbs, served over a colorful cabbage and carrot slaw tossed in a tangy vinaigrette and topped with toasted pepitas.

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NUTRITION

295kcal
Protein
33.8g
Fat
12g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Avocado Oil

2 tsp Pumpkin Seeds (Pepitas)

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Green Onions

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Heat half of the avocado oil in a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the remaining avocado oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat the vegetables in the dressing.

  • 5

    Let the chicken rest for 3 minutes after cooking, then slice it into thin strips.

  • 6

    Plate the crunchy slaw and top with the sliced grilled chicken and toasted 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

Tender grilled chicken breast seasoned with garlic and herbs, served over a colorful cabbage and carrot slaw tossed in a tangy vinaigrette and topped with toasted pepitas.

NUTRITION

295kcal
Protein
33.8g
Fat
12g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Shredded Green Cabbage

1/4 cup Shredded Carrots

1.5 tsp Avocado Oil

2 tsp Pumpkin Seeds (Pepitas)

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tbsp Sliced Green Onions

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

    Heat half of the avocado oil in a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the remaining avocado oil, apple cider vinegar, and Dijon mustard in a medium bowl to create the dressing.

  • 4

    Add the shredded cabbage, carrots, and green onions to the bowl and toss thoroughly to coat the vegetables in the dressing.

  • 5

    Let the chicken rest for 3 minutes after cooking, then slice it into thin strips.

  • 6

    Plate the crunchy slaw and top with the sliced grilled chicken and toasted pumpkin seeds.