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 a light yet satisfying lunch featuring tender grilled chicken breast paired with a vibrant crunchy cabbage slaw dressed in a tangy Greek yogurt and olive oil dressing, served alongside a fluffy bed of quinoa for a wholesome finish.

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NUTRITION

412kcal
Protein
39.3g
Fat
11.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cup shredded Green Cabbage

1/2 medium Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with your favorite spices (such as salt, pepper, and a squeeze of lemon if desired).

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage and halved carrot. In a small separate bowl, mix together the nonfat Greek yogurt and olive oil to create a light dressing.

  • 5

    Pour the dressing over the cabbage and carrot mixture, tossing gently to ensure even coating.

  • 6

    Serve the sliced grilled chicken breast over a bed of cooked quinoa with a generous side 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 a light yet satisfying lunch featuring tender grilled chicken breast paired with a vibrant crunchy cabbage slaw dressed in a tangy Greek yogurt and olive oil dressing, served alongside a fluffy bed of quinoa for a wholesome finish.

NUTRITION

412kcal
Protein
39.3g
Fat
11.3g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cup shredded Green Cabbage

1/2 medium Carrot

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast with your favorite spices (such as salt, pepper, and a squeeze of lemon if desired).

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded cabbage and halved carrot. In a small separate bowl, mix together the nonfat Greek yogurt and olive oil to create a light dressing.

  • 5

    Pour the dressing over the cabbage and carrot mixture, tossing gently to ensure even coating.

  • 6

    Serve the sliced grilled chicken breast over a bed of cooked quinoa with a generous side of the crunchy cabbage slaw.