YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw
Savor the light, fresh flavors of perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. This dish features tender, marinated chicken complemented by a crisp mix of shredded green cabbage, carrots, and red bell pepper, all tossed in a tangy nonfat Greek yogurt dressing with a hint of olive oil for richness. A refreshing, nutrient-packed lunch that delivers both taste and balanced macros.
INGREDIENTS
6 oz Chicken Breast
1 cup shredded Green Cabbage
1/2 medium Carrot, julienned
1/4 cup diced Red Bell Pepper
1/4 cup Nonfat Greek Yogurt
1 tbsp Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
Salt and Pepper to taste
PREPARATION
Begin by marinating the chicken breast: lightly coat it with olive oil, salt, and pepper, and let it sit for about 10 minutes.
Preheat your grill to medium-high heat.
Grill the chicken breast for about 6-7 minutes per side until fully cooked and grill marks appear.
While the chicken cooks, prepare the slaw by combining shredded green cabbage, julienned carrot, and diced red bell pepper in a mixing bowl.
In a small bowl, mix nonfat Greek yogurt with apple cider vinegar, a pinch of salt, and pepper to create a light dressing.
Pour the dressing over the vegetables and toss gently until well coated.
Slice the grilled chicken breast and serve atop or alongside the crunchy cabbage slaw.