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 crisp, refreshing crunch of freshly shredded cabbage slaw paired with succulent grilled chicken breast. This vibrant dish is elevated with a tangy Greek yogurt dressing, accented by a drizzle of olive oil, zesty lemon juice, and a hint of Dijon mustard, making it a perfect, light yet satisfying lunch.

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NUTRITION

333kcal
Protein
44.6g
Fat
8.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 cup shredded Green Cabbage (89g)

1/2 medium Carrot (30g)

1/4 medium Red Bell Pepper (30g)

1 tbsp chopped Red Onion (15g)

3 tbsp Nonfat Greek Yogurt (45g)

2.5 tsp Extra Virgin Olive Oil (12.5g)

1 tbsp Lemon Juice (15g)

1 tsp Dijon Mustard (5g)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (or preferred seasonings).

  • 3

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

  • 4

    Meanwhile, in a large bowl, combine shredded cabbage, grated carrot, diced red bell pepper, and chopped red onion.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, lemon juice, and Dijon mustard to create a creamy dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss gently to coat evenly.

  • 7

    Slice the grilled chicken breast and serve it alongside or atop 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 crisp, refreshing crunch of freshly shredded cabbage slaw paired with succulent grilled chicken breast. This vibrant dish is elevated with a tangy Greek yogurt dressing, accented by a drizzle of olive oil, zesty lemon juice, and a hint of Dijon mustard, making it a perfect, light yet satisfying lunch.

NUTRITION

333kcal
Protein
44.6g
Fat
8.8g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast (128g)

1 cup shredded Green Cabbage (89g)

1/2 medium Carrot (30g)

1/4 medium Red Bell Pepper (30g)

1 tbsp chopped Red Onion (15g)

3 tbsp Nonfat Greek Yogurt (45g)

2.5 tsp Extra Virgin Olive Oil (12.5g)

1 tbsp Lemon Juice (15g)

1 tsp Dijon Mustard (5g)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (or preferred seasonings).

  • 3

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

  • 4

    Meanwhile, in a large bowl, combine shredded cabbage, grated carrot, diced red bell pepper, and chopped red onion.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, lemon juice, and Dijon mustard to create a creamy dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss gently to coat evenly.

  • 7

    Slice the grilled chicken breast and serve it alongside or atop the crunchy cabbage slaw.