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

Enjoy a vibrant lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw tossed in a creamy Greek yogurt dressing. The addition of nutty quinoa brings a satisfying texture and balanced nutrition for a fulfilling meal.

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NUTRITION

389kcal
Protein
43g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup shredded Green Cabbage

1/4 cup grated Carrot

2 tablespoons Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with your preferred spices (salt, pepper, and a squeeze of lemon if desired).

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until internal temperature reaches 165°F. Let it rest while you prepare the slaw.

  • 4

    In a bowl, combine the shredded cabbage and grated carrot.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt and olive oil to create a light creamy dressing.

  • 6

    Pour the dressing over the cabbage and carrot mixture and toss to coat evenly.

  • 7

    Mix in the cooked quinoa to the slaw for added texture and nutrition.

  • 8

    Slice the grilled chicken breast and serve it on top or alongside the crunchy cabbage slaw.

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

Enjoy a vibrant lunch featuring juicy grilled chicken breast paired with a refreshing crunchy cabbage slaw tossed in a creamy Greek yogurt dressing. The addition of nutty quinoa brings a satisfying texture and balanced nutrition for a fulfilling meal.

NUTRITION

389kcal
Protein
43g
Fat
10.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup shredded Green Cabbage

1/4 cup grated Carrot

2 tablespoons Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with your preferred spices (salt, pepper, and a squeeze of lemon if desired).

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until internal temperature reaches 165°F. Let it rest while you prepare the slaw.

  • 4

    In a bowl, combine the shredded cabbage and grated carrot.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt and olive oil to create a light creamy dressing.

  • 6

    Pour the dressing over the cabbage and carrot mixture and toss to coat evenly.

  • 7

    Mix in the cooked quinoa to the slaw for added texture and nutrition.

  • 8

    Slice the grilled chicken breast and serve it on top or alongside the crunchy cabbage slaw.