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 refreshing, satisfying lunch featuring tender grilled chicken breast paired with a vibrant, crunchy cabbage slaw dressed in a tangy, light yogurt-honey vinaigrette.

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NUTRITION

306kcal
Protein
33.9g
Fat
10.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx 100g)

100g Green Cabbage, shredded

50g Carrot, shredded

1 tbsp Nonfat Greek Yogurt

1 tsp Honey

1 tsp Dijon Mustard

1 tsp Lemon Juice

1/2 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and grill for about 5-6 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare the slaw. Finely shred the green cabbage and carrot, then place them in a mixing bowl.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, honey, Dijon mustard, lemon juice, and olive oil until well combined.

  • 5

    Pour the dressing over the shredded vegetables and toss until evenly coated.

  • 6

    Slice the grilled chicken breast and serve it alongside or on top of the crunchy cabbage slaw.

  • 7

    Enjoy your balanced, protein-packed lunch!

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 refreshing, satisfying lunch featuring tender grilled chicken breast paired with a vibrant, crunchy cabbage slaw dressed in a tangy, light yogurt-honey vinaigrette.

NUTRITION

306kcal
Protein
33.9g
Fat
10.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (approx 100g)

100g Green Cabbage, shredded

50g Carrot, shredded

1 tbsp Nonfat Greek Yogurt

1 tsp Honey

1 tsp Dijon Mustard

1 tsp Lemon Juice

1/2 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and grill for about 5-6 minutes per side until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken cooks, prepare the slaw. Finely shred the green cabbage and carrot, then place them in a mixing bowl.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt, honey, Dijon mustard, lemon juice, and olive oil until well combined.

  • 5

    Pour the dressing over the shredded vegetables and toss until evenly coated.

  • 6

    Slice the grilled chicken breast and serve it alongside or on top of the crunchy cabbage slaw.

  • 7

    Enjoy your balanced, protein-packed lunch!