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 fresh and vibrant twist on a classic grilled chicken, paired with a crunchy cabbage slaw dressed in a tangy Greek yogurt blend. This meal balances lean protein with crisp vegetables and a zesty finish, perfect for a light yet satisfying lunch.

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NUTRITION

385kcal
Protein
42.6g
Fat
14.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot (shredded)

1/4 cup thinly sliced Red Onion

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1/4 medium Avocado

1/4 medium Extra Carrot (shredded)

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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 pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining shredded cabbage, shredded carrots, and thinly sliced red onion in a bowl.

  • 5

    In a small bowl, mix the non-fat Greek yogurt with olive oil, and season with a pinch of salt and pepper. For an extra layer of brightness, add a squeeze of lemon juice if desired.

  • 6

    Gently fold the dressing into the slaw, then add in the diced avocado and extra shredded carrot.

  • 7

    Once the chicken is cooked, slice it and serve it 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 fresh and vibrant twist on a classic grilled chicken, paired with a crunchy cabbage slaw dressed in a tangy Greek yogurt blend. This meal balances lean protein with crisp vegetables and a zesty finish, perfect for a light yet satisfying lunch.

NUTRITION

385kcal
Protein
42.6g
Fat
14.2g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot (shredded)

1/4 cup thinly sliced Red Onion

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1/4 medium Avocado

1/4 medium Extra Carrot (shredded)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper.

  • 3

    Grill the chicken for about 5-6 minutes per side until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is grilling, prepare the slaw by combining shredded cabbage, shredded carrots, and thinly sliced red onion in a bowl.

  • 5

    In a small bowl, mix the non-fat Greek yogurt with olive oil, and season with a pinch of salt and pepper. For an extra layer of brightness, add a squeeze of lemon juice if desired.

  • 6

    Gently fold the dressing into the slaw, then add in the diced avocado and extra shredded carrot.

  • 7

    Once the chicken is cooked, slice it and serve it atop or alongside the crunchy cabbage slaw.