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

Enjoy a bright and crunchy lunch featuring perfectly grilled chicken breast paired with a vibrant cabbage slaw accented by a zesty olive oil and Greek yogurt dressing, and finished off with creamy avocado slices for an extra burst of flavor.

Try 7 days free, then $12.99 / mo.

NUTRITION

383kcal
Protein
43.3g
Fat
17.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/2 medium Carrot

1 tablespoon Plain Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

1/4 medium Avocado

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

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

  • 4

    In a large bowl, combine the shredded green cabbage, red cabbage, and carrot.

  • 5

    In a small bowl, whisk together the Greek yogurt and olive oil with a pinch of salt and a dash of black pepper to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

  • 7

    Arrange the sliced grilled chicken on a plate, top with a generous serving of the crunchy cabbage slaw, and finish with slices of avocado on top for a creamy contrast.

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

Enjoy a bright and crunchy lunch featuring perfectly grilled chicken breast paired with a vibrant cabbage slaw accented by a zesty olive oil and Greek yogurt dressing, and finished off with creamy avocado slices for an extra burst of flavor.

NUTRITION

383kcal
Protein
43.3g
Fat
17.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/2 medium Carrot

1 tablespoon Plain Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

1/4 medium Avocado

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and any preferred herbs.

  • 3

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

  • 4

    In a large bowl, combine the shredded green cabbage, red cabbage, and carrot.

  • 5

    In a small bowl, whisk together the Greek yogurt and olive oil with a pinch of salt and a dash of black pepper to create the dressing.

  • 6

    Pour the dressing over the cabbage mixture and toss until everything is evenly coated.

  • 7

    Arrange the sliced grilled chicken on a plate, top with a generous serving of the crunchy cabbage slaw, and finish with slices of avocado on top for a creamy contrast.