Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

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 and Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

Savor a vibrant, nutrient-packed lunch featuring perfectly grilled chicken breast nestled atop a refreshing, crunchy cabbage slaw. This dish is elevated by a tangy Greek yogurt dressing with a hint of lemon and extra virgin olive oil, and finished with a creamy avocado slice for an irresistible finish.

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NUTRITION

451kcal
Protein
45.9g
Fat
20.8g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 half medium Carrot

1/4 cup chopped Red Bell Pepper

1/3 cup Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a sprinkle of fresh parsley if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine shredded green cabbage, chopped carrot, and chopped red bell pepper.

  • 5

    In a small bowl, mix nonfat Greek yogurt, extra virgin olive oil, lemon juice, and freshly chopped parsley to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss well until the slaw is evenly coated.

  • 7

    Plate the grilled chicken breast, arrange a generous serving of the crunchy cabbage slaw on the side, and top the slaw with slices of 1/4 avocado for a creamy contrast.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

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 and Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

Savor a vibrant, nutrient-packed lunch featuring perfectly grilled chicken breast nestled atop a refreshing, crunchy cabbage slaw. This dish is elevated by a tangy Greek yogurt dressing with a hint of lemon and extra virgin olive oil, and finished with a creamy avocado slice for an irresistible finish.

NUTRITION

451kcal
Protein
45.9g
Fat
20.8g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup shredded Green Cabbage

1 half medium Carrot

1/4 cup chopped Red Bell Pepper

1/3 cup Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a sprinkle of fresh parsley if desired.

  • 3

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear. Once done, let it rest for a few minutes before slicing.

  • 4

    In a large bowl, combine shredded green cabbage, chopped carrot, and chopped red bell pepper.

  • 5

    In a small bowl, mix nonfat Greek yogurt, extra virgin olive oil, lemon juice, and freshly chopped parsley to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss well until the slaw is evenly coated.

  • 7

    Plate the grilled chicken breast, arrange a generous serving of the crunchy cabbage slaw on the side, and top the slaw with slices of 1/4 avocado for a creamy contrast.