Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1.5 cups shredded Green Cabbage; 0.5 cup shredded Carrot; 0.5 cup chopped Red Bell Pepper; 0.25 cup Low-Fat Greek Yogurt; 1 tsp Olive Oil; 0.5 oz Toasted Almond Slivers; 1 tbsp Lemon Juice; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a light yet satisfying lunch featuring marinated grilled chicken breast paired with a vibrant, crunchy cabbage slaw accented by carrots, red bell pepper, a tangy low-fat Greek yogurt dressing, and a sprinkle of toasted almond slivers for an extra crunch.

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NUTRITION

Protein

42.0g

Fat

16.3g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1.5 cups shredded Green Cabbage

0.5 cup shredded Carrot

0.5 cup chopped Red Bell Pepper

0.25 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

0.5 oz Toasted Almond Slivers

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Prepare the chicken breast by lightly pounding to an even thickness, then season it with salt, pepper, and a squeeze of lemon juice.
2
Preheat your grill to medium-high heat.
3
Grill the chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, combine the shredded cabbage, carrot, and red bell pepper in a large bowl.
5
In a small bowl, whisk together the low-fat Greek yogurt, olive oil, and lemon juice. Season with salt and pepper to taste.
6
Pour the dressing over the slaw and toss until the vegetables are well coated.
7
Once grilled, slice the chicken breast into strips and serve over or alongside the crunchy cabbage slaw topped with toasted almond slivers.