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 bright, clean flavors of succulent grilled chicken breast paired with a refreshing, crunchy cabbage slaw. The crisp, shredded cabbage and carrot mix is lightly tossed in a tangy Greek yogurt and olive oil dressing, making for a satisfying lunch that’s both lean in protein and rich in texture.

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NUTRITION

393kcal
Protein
41.5g
Fat
12g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (approx. 156g)

1 cup shredded Green Cabbage (89g)

1 medium Carrot (50g)

2 tbsp Nonfat Greek Yogurt (30g)

2 tsp Olive Oil (9g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let rest.

  • 3

    While the chicken is grilling, prepare the slaw by shredding the cabbage and carrot. Place them in a large bowl.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, olive oil, and a pinch of salt and pepper.

  • 5

    Drizzle the dressing over the cabbage and carrot, tossing gently to combine until evenly coated.

  • 6

    Slice the grilled chicken breast and serve it alongside or atop the crunchy cabbage slaw for a balanced, protein-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

Savor the bright, clean flavors of succulent grilled chicken breast paired with a refreshing, crunchy cabbage slaw. The crisp, shredded cabbage and carrot mix is lightly tossed in a tangy Greek yogurt and olive oil dressing, making for a satisfying lunch that’s both lean in protein and rich in texture.

NUTRITION

393kcal
Protein
41.5g
Fat
12g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (approx. 156g)

1 cup shredded Green Cabbage (89g)

1 medium Carrot (50g)

2 tbsp Nonfat Greek Yogurt (30g)

2 tsp Olive Oil (9g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from grill and let rest.

  • 3

    While the chicken is grilling, prepare the slaw by shredding the cabbage and carrot. Place them in a large bowl.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, olive oil, and a pinch of salt and pepper.

  • 5

    Drizzle the dressing over the cabbage and carrot, tossing gently to combine until evenly coated.

  • 6

    Slice the grilled chicken breast and serve it alongside or atop the crunchy cabbage slaw for a balanced, protein-packed lunch.