Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast (157g); 2 cups Shredded Green Cabbage (150g); 0.5 medium Carrot (50g); 0.5 medium Red Bell Pepper (75g); 2 tbsp Nonfat Greek Yogurt (30g); 0.25 piece Avocado (50g); 1 tsp Olive Oil (5g); 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 vibrant and balanced lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw, accented with a creamy Greek yogurt dressing, a touch of creamy avocado, and a hint of olive oil to round out the flavors.

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NUTRITION

Protein

44.0g

Fat

16.1g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (157g)

2 cups Shredded Green Cabbage (150g)

0.5 medium Carrot (50g)

0.5 medium Red Bell Pepper (75g)

2 tbsp Nonfat Greek Yogurt (30g)

0.25 piece Avocado (50g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast with salt, pepper, and a drizzle of olive oil.
3
Grill the chicken for about 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
4
In a large bowl, combine the shredded cabbage, grated carrot, and sliced red bell pepper.
5
In a small bowl, mix the nonfat Greek yogurt with lemon juice and a pinch of salt and pepper to create the dressing.
6
Add the dressing to the vegetables and toss until evenly coated.
7
Gently fold in the diced avocado to the slaw.
8
Slice the grilled chicken breast and serve it alongside or on top of the crunchy cabbage slaw.