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

Savor the grilled chicken breast paired with a vibrant, crunchy cabbage slaw tossed in a tangy, light Greek yogurt dressing. This lunch plate brings a balance of lean protein and refreshing vegetables with a subtle creaminess, perfectly suited for a health-conscious meal.

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NUTRITION

397kcal
Protein
46.2g
Fat
16.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1/4 Red Bell Pepper, sliced

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    Meanwhile, in a large bowl, combine the shredded cabbage, shredded carrot, and sliced red bell pepper.

  • 4

    In a smaller bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.

  • 5

    Pour the dressing over the veggies and toss until well combined.

  • 6

    Plate the sliced grilled chicken alongside a generous serving of the crunchy cabbage slaw and garnish with quartered avocado.

  • 7

    Serve immediately and enjoy your nutritious and 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

Savor the grilled chicken breast paired with a vibrant, crunchy cabbage slaw tossed in a tangy, light Greek yogurt dressing. This lunch plate brings a balance of lean protein and refreshing vegetables with a subtle creaminess, perfectly suited for a health-conscious meal.

NUTRITION

397kcal
Protein
46.2g
Fat
16.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

1/4 Red Bell Pepper, sliced

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1/4 Avocado

1 tsp Apple Cider Vinegar

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    Meanwhile, in a large bowl, combine the shredded cabbage, shredded carrot, and sliced red bell pepper.

  • 4

    In a smaller bowl, whisk together Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.

  • 5

    Pour the dressing over the veggies and toss until well combined.

  • 6

    Plate the sliced grilled chicken alongside a generous serving of the crunchy cabbage slaw and garnish with quartered avocado.

  • 7

    Serve immediately and enjoy your nutritious and flavorful lunch.