Name: Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Chicken Breast; 2 cups shredded Green Cabbage; 1 medium Carrot, shredded; 1/4 cup Nonfat Greek Yogurt; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; Salt and Black Pepper to taste

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Greek Yogurt Dressing

Enjoy a vibrant and light lunch featuring perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw, accented by a tangy Greek yogurt dressing with a hint of lemon and Dijon. This meal delivers a satisfying combination of lean protein and crisp, fresh veggies, making it an ideal option to refuel mid-day while keeping you energized.

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NUTRITION

Protein

54.3g

Fat

19.4g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

2 cups shredded Green Cabbage

1 medium Carrot, shredded

1/4 cup Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your grill to medium-high heat.
2
Season the chicken breast with salt, pepper, and a light drizzle of olive oil.
3
Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
4
In a large bowl, combine shredded cabbage and shredded carrot.
5
In a small bowl, whisk together nonfat Greek yogurt, lemon juice, Dijon mustard, a pinch of salt, and pepper to create the dressing.
6
Pour the dressing over the cabbage and carrot mixture, tossing until the slaw is evenly coated.
7
Slice the grilled chicken breast and serve it atop or alongside the crunchy cabbage slaw.