Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 cup shredded Green Cabbage; 1/2 medium Carrot, shredded; 2 tbsp Plain Nonfat Greek Yogurt; 1 tsp Olive Oil; 1/2 cup Cooked Quinoa; 1 tsp Apple Cider Vinegar; 1/2 tsp Dijon Mustard; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Enjoy a refreshing and protein-packed lunch featuring a perfectly grilled chicken breast paired with a crunchy cabbage slaw tossed in a light Greek yogurt dressing, complemented by a side of nutritious quinoa. This dish offers a flavorful balance of lean protein, crisp vegetables, and wholesome whole grains.

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NUTRITION

Protein

40.5g

Fat

9.5g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup shredded Green Cabbage

1/2 medium Carrot, shredded

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tsp Apple Cider Vinegar

1/2 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast with salt and pepper. Grill for about 5-6 minutes per side until fully cooked with an internal temperature of 165°F.
3
While the chicken is grilling, prepare the slaw by combining shredded cabbage and carrot in a large mixing bowl.
4
In a small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create a light dressing.
5
Pour the dressing over the cabbage and carrot mixture, tossing well to coat evenly.
6
Serve the grilled chicken sliced atop the crunchy cabbage slaw with a side of cooked quinoa.
7
Enjoy your balanced and flavorful lunch!