Grilled Chicken Breast with Crunchy Veggie Slaw

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

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Lemon-herb marinated chicken breast grilled to perfection and served over a colorful, vinegar-based slaw with crunchy toasted pumpkin seeds.

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NUTRITION

371kcal
Protein
34.1g
Fat
21.7g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Pumpkin Seeds

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly to coat the vegetables in the dressing.

  • 5

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

  • 6

    Plate the veggie slaw and top with the sliced chicken and a sprinkle of toasted pumpkin seeds.

Grilled Chicken Breast with Crunchy Veggie Slaw

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

Grilled Chicken Breast with Crunchy Veggie Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Veggie Slaw

Lemon-herb marinated chicken breast grilled to perfection and served over a colorful, vinegar-based slaw with crunchy toasted pumpkin seeds.

NUTRITION

371kcal
Protein
34.1g
Fat
21.7g
Carbs
10.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

1 tablespoon Pumpkin Seeds

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a medium bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl, tossing thoroughly to coat the vegetables in the dressing.

  • 5

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

  • 6

    Plate the veggie slaw and top with the sliced chicken and a sprinkle of toasted pumpkin seeds.