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 aromatic herbs and served over a crisp, tangy cabbage slaw topped with toasted pumpkin seeds.

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NUTRITION

366kcal
Protein
30.2g
Fat
20.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

1 tbsp Pumpkin Seeds

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into thin strips.

  • 7

    Place the slaw in a serving bowl, top with the sliced grilled chicken, and sprinkle with pumpkin seeds for a satisfying 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 aromatic herbs and served over a crisp, tangy cabbage slaw topped with toasted pumpkin seeds.

NUTRITION

366kcal
Protein
30.2g
Fat
20.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups Shredded Cabbage

1/4 cup Shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

1 tsp Honey

1 tbsp Pumpkin Seeds

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

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

  • 3

    Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey in a large mixing bowl.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are evenly coated with the dressing.

  • 6

    Remove the chicken from the grill and let it rest for 3 minutes before slicing it into thin strips.

  • 7

    Place the slaw in a serving bowl, top with the sliced grilled chicken, and sprinkle with pumpkin seeds for a satisfying crunch.