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 garlic and herbs, served over a zesty cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

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NUTRITION

407kcal
Protein
43.1g
Fat
21.5g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Pumpkin Seeds

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and 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 6-7 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 bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables.

  • 6

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

  • 7

    Serve the grilled chicken over the slaw and top with pumpkin seeds for an extra 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 garlic and herbs, served over a zesty cabbage and carrot slaw tossed in a tangy vinaigrette for a satisfying crunch.

NUTRITION

407kcal
Protein
43.1g
Fat
21.5g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups shredded Green Cabbage

1/4 cup shredded Carrots

1 tbsp Extra Virgin Olive Oil

1 tbsp Apple Cider Vinegar

1 tbsp Pumpkin Seeds

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and 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 6-7 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 bowl to create the dressing.

  • 5

    Add the shredded cabbage and carrots to the bowl and toss thoroughly to coat the vegetables.

  • 6

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

  • 7

    Serve the grilled chicken over the slaw and top with pumpkin seeds for an extra crunch.