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 light yet fulfilling lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. The freshness of shredded cabbage, carrots, and red bell pepper is enhanced by a tangy nonfat Greek yogurt dressing with a hint of olive oil, making this meal both satisfying and nutritionally balanced.

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NUTRITION

365kcal
Protein
42.4g
Fat
13.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 medium Carrot, shredded

1/4 cup chopped Red Bell Pepper

2 tbsp Nonfat Greek Yogurt

1 tsp Dijon Mustard

2 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Season the chicken breast with salt and black pepper and any additional preferred seasonings.

  • 2

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked through and the internal temperature reaches 165°F.

  • 4

    While the chicken grills, prepare the crunchy slaw by combining shredded cabbage, shredded carrot, and chopped red bell pepper in a bowl.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the slaw and toss until evenly coated.

  • 7

    Slice the grilled chicken and serve atop or alongside 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

Enjoy a light yet fulfilling lunch featuring perfectly grilled chicken breast paired with a vibrant, crunchy cabbage slaw. The freshness of shredded cabbage, carrots, and red bell pepper is enhanced by a tangy nonfat Greek yogurt dressing with a hint of olive oil, making this meal both satisfying and nutritionally balanced.

NUTRITION

365kcal
Protein
42.4g
Fat
13.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups shredded Green Cabbage

1/2 medium Carrot, shredded

1/4 cup chopped Red Bell Pepper

2 tbsp Nonfat Greek Yogurt

1 tsp Dijon Mustard

2 tsp Olive Oil

1 tsp Apple Cider Vinegar

Salt & Black Pepper to taste

PREPARATION

  • 1

    Season the chicken breast with salt and black pepper and any additional preferred seasonings.

  • 2

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 3

    Grill the chicken breast for about 5-6 minutes per side or until fully cooked through and the internal temperature reaches 165°F.

  • 4

    While the chicken grills, prepare the crunchy slaw by combining shredded cabbage, shredded carrot, and chopped red bell pepper in a bowl.

  • 5

    In a small bowl, mix together the nonfat Greek yogurt, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper to create the dressing.

  • 6

    Pour the dressing over the slaw and toss until evenly coated.

  • 7

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