YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Cabbage Slaw
Savor a perfectly grilled chicken breast paired with a refreshing crunchy cabbage slaw tossed in a zesty low-fat Greek yogurt dressing. This light yet satisfying dish combines lean protein with crisp, colorful vegetables and a tangy olive oil-lemon dressing, making it an ideal mid-day meal to sustain energy without weighing you down.
INGREDIENTS
6 oz Grilled Chicken Breast
1 cup shredded Green Cabbage
1/2 cup shredded Carrot
1/4 cup julienned Red Bell Pepper
2 tbsp Low-Fat Greek Yogurt
1 tbsp Fresh Lemon Juice
2.5 tsp Olive Oil
PREPARATION
Preheat your grill to medium-high heat and lightly oil the grates.
Season the chicken breast with salt, pepper, and your preferred herbs.
Grill the chicken breast for about 6-7 minutes per side until fully cooked. Allow it to rest for a few minutes before slicing.
In a large bowl, combine the shredded cabbage, shredded carrot, and julienned red bell pepper.
In a separate small bowl, whisk together the low-fat Greek yogurt, fresh lemon juice, and olive oil until smooth.
Pour the dressing over the slaw and toss well to ensure even coating.
Plate the grilled chicken alongside a generous serving of the crunchy cabbage slaw. Slice the chicken breast if desired and serve immediately.