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, crisp lunch featuring perfectly grilled chicken breast paired with a refreshingly tangy cabbage slaw and a side of fluffy quinoa. The vibrant medley of shredded cabbage, carrots, and red bell pepper brightens up the plate, while a zesty Greek yogurt dressing adds a creamy finish.

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NUTRITION

388kcal
Protein
47.6g
Fat
9.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 tsp Olive Oil

1 cup shredded Cabbage

1/2 medium Carrot

1/4 Red Bell Pepper

2 tbsp Plain Nonfat Greek Yogurt

1/3 cup Cooked Quinoa

1 tsp Apple Cider Vinegar

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Brush the chicken breast with olive oil and season it with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the shredded cabbage, grated carrot (or thinly sliced half carrot), and diced red bell pepper.

  • 5

    In a small bowl, whisk together the Greek yogurt, apple cider vinegar, lemon juice, salt, and pepper to form the dressing.

  • 6

    Pour the dressing over the vegetables and toss gently until well coated.

  • 7

    To assemble, plate the sliced grilled chicken breast alongside the crunchy cabbage slaw and a serving of cooked quinoa.

  • 8

    Enjoy this balanced, flavor-packed 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 light, crisp lunch featuring perfectly grilled chicken breast paired with a refreshingly tangy cabbage slaw and a side of fluffy quinoa. The vibrant medley of shredded cabbage, carrots, and red bell pepper brightens up the plate, while a zesty Greek yogurt dressing adds a creamy finish.

NUTRITION

388kcal
Protein
47.6g
Fat
9.7g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 tsp Olive Oil

1 cup shredded Cabbage

1/2 medium Carrot

1/4 Red Bell Pepper

2 tbsp Plain Nonfat Greek Yogurt

1/3 cup Cooked Quinoa

1 tsp Apple Cider Vinegar

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Brush the chicken breast with olive oil and season it with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the shredded cabbage, grated carrot (or thinly sliced half carrot), and diced red bell pepper.

  • 5

    In a small bowl, whisk together the Greek yogurt, apple cider vinegar, lemon juice, salt, and pepper to form the dressing.

  • 6

    Pour the dressing over the vegetables and toss gently until well coated.

  • 7

    To assemble, plate the sliced grilled chicken breast alongside the crunchy cabbage slaw and a serving of cooked quinoa.

  • 8

    Enjoy this balanced, flavor-packed lunch!