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 simplicity and freshness of this meal, featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw tossed in a tangy yogurt dressing. The balance of flavors and textures makes it a light yet satisfying lunch that's full of lean protein and crisp vegetables.

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NUTRITION

326kcal
Protein
49g
Fat
9.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (27g)

1/4 cup Nonfat Greek Yogurt (62g)

1 tsp Olive Oil (5g)

1 tsp Apple Cider Vinegar (5g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked through and internal temperature reaches 165°F. Remove and let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded green cabbage and shredded carrot.

  • 5

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

  • 6

    Pour the dressing over the cabbage and carrot, and toss well to combine.

  • 7

    Slice the grilled chicken breast and serve it alongside or on top of 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

Savor the simplicity and freshness of this meal, featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw tossed in a tangy yogurt dressing. The balance of flavors and textures makes it a light yet satisfying lunch that's full of lean protein and crisp vegetables.

NUTRITION

326kcal
Protein
49g
Fat
9.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx. 140g)

1 cup shredded Green Cabbage (89g)

1/4 cup shredded Carrot (27g)

1/4 cup Nonfat Greek Yogurt (62g)

1 tsp Olive Oil (5g)

1 tsp Apple Cider Vinegar (5g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked through and internal temperature reaches 165°F. Remove and let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded green cabbage and shredded carrot.

  • 5

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

  • 6

    Pour the dressing over the cabbage and carrot, and toss well to combine.

  • 7

    Slice the grilled chicken breast and serve it alongside or on top of the crunchy cabbage slaw.