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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw accented with a zesty, creamy dressing and a hint of avocado for richness.

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NUTRITION

386kcal
Protein
48.7g
Fat
14.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Low-Fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken grills, combine shredded cabbage and shredded carrot in a bowl.

  • 5

    In a small bowl, whisk together the low-fat Greek yogurt and olive oil. Drizzle over the slaw and toss to combine.

  • 6

    Dice the avocado and gently fold it into the slaw for added creaminess.

  • 7

    Slice the grilled chicken and serve atop 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 light yet satisfying lunch featuring a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw accented with a zesty, creamy dressing and a hint of avocado for richness.

NUTRITION

386kcal
Protein
48.7g
Fat
14.8g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup shredded Green Cabbage

1/4 cup shredded Carrot

2 tbsp Low-Fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and your favorite herbs.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 4

    While the chicken grills, combine shredded cabbage and shredded carrot in a bowl.

  • 5

    In a small bowl, whisk together the low-fat Greek yogurt and olive oil. Drizzle over the slaw and toss to combine.

  • 6

    Dice the avocado and gently fold it into the slaw for added creaminess.

  • 7

    Slice the grilled chicken and serve atop or alongside the crunchy cabbage slaw.