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 refreshing twist on a lean protein lunch with grilled chicken breast served atop a crunchy, tangy cabbage slaw. The vibrant mix of shredded cabbage and carrots is gently tossed in a light Greek yogurt dressing with a hint of olive oil and lemon, then garnished with a few slices of creamy avocado for added richness.

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NUTRITION

423kcal
Protein
43.7g
Fat
20.7g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1/4 cup Low-Fat Greek Yogurt

2 tsp Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the shredded cabbage and carrots.

  • 4

    In a small bowl, mix the Greek yogurt, olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.

  • 5

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

  • 6

    Plate the sliced grilled chicken breast on top of the crunchy slaw. Top with gentle slices or chunks of avocado.

  • 7

    Serve immediately and enjoy your balanced, flavorful lunch.

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 refreshing twist on a lean protein lunch with grilled chicken breast served atop a crunchy, tangy cabbage slaw. The vibrant mix of shredded cabbage and carrots is gently tossed in a light Greek yogurt dressing with a hint of olive oil and lemon, then garnished with a few slices of creamy avocado for added richness.

NUTRITION

423kcal
Protein
43.7g
Fat
20.7g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1.5 cups shredded Green Cabbage

1/4 cup shredded Carrots

1/4 cup Low-Fat Greek Yogurt

2 tsp Olive Oil

1/4 medium Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the shredded cabbage and carrots.

  • 4

    In a small bowl, mix the Greek yogurt, olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.

  • 5

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

  • 6

    Plate the sliced grilled chicken breast on top of the crunchy slaw. Top with gentle slices or chunks of avocado.

  • 7

    Serve immediately and enjoy your balanced, flavorful lunch.