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 tender grilled chicken breast paired with a refreshing crunchy cabbage slaw. The vibrant medley of shredded cabbage, carrot, and red bell pepper is tossed in a zesty dressing of nonfat Greek yogurt, olive oil, and lemon, balancing every bite with a burst of flavor and wholesome crunch.

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NUTRITION

314kcal
Protein
28.1g
Fat
16.4g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (78g)

1 cup shredded Green Cabbage (70g)

1/2 medium Carrot, shredded (35g)

1/4 piece Red Bell Pepper, thinly sliced (35g)

1 tbsp Nonfat Greek Yogurt (14g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and black pepper on both sides.

  • 3

    Grill the chicken for about 4-5 minutes per side, or until fully cooked and slightly charred. Once done, let it rest for a few minutes before slicing.

  • 4

    In a medium bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red bell pepper.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, and lemon juice. Adjust seasoning with a pinch of salt and pepper.

  • 6

    Pour the dressing over the vegetables and toss gently to combine, ensuring the slaw is evenly coated.

  • 7

    Arrange sliced grilled chicken atop or alongside the crunchy cabbage slaw and serve immediately.

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 tender grilled chicken breast paired with a refreshing crunchy cabbage slaw. The vibrant medley of shredded cabbage, carrot, and red bell pepper is tossed in a zesty dressing of nonfat Greek yogurt, olive oil, and lemon, balancing every bite with a burst of flavor and wholesome crunch.

NUTRITION

314kcal
Protein
28.1g
Fat
16.4g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

2.75 oz Chicken Breast (78g)

1 cup shredded Green Cabbage (70g)

1/2 medium Carrot, shredded (35g)

1/4 piece Red Bell Pepper, thinly sliced (35g)

1 tbsp Nonfat Greek Yogurt (14g)

1 tbsp Extra Virgin Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and black pepper on both sides.

  • 3

    Grill the chicken for about 4-5 minutes per side, or until fully cooked and slightly charred. Once done, let it rest for a few minutes before slicing.

  • 4

    In a medium bowl, combine the shredded cabbage, shredded carrot, and thinly sliced red bell pepper.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, and lemon juice. Adjust seasoning with a pinch of salt and pepper.

  • 6

    Pour the dressing over the vegetables and toss gently to combine, ensuring the slaw is evenly coated.

  • 7

    Arrange sliced grilled chicken atop or alongside the crunchy cabbage slaw and serve immediately.