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 satisfying lunch featuring juicy grilled chicken paired with a refreshing, crunchy cabbage slaw. The tangy slaw, dressed in a zesty lemon-yogurt dressing with a hint of olive oil, perfectly complements the savory grilled chicken, offering a balanced bite that's both nutritious and full of flavor.

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NUTRITION

389kcal
Protein
42.9g
Fat
18.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast (156g)

1 cup shredded Green Cabbage (89g)

0.5 cup shredded Carrot (61g)

0.25 cup julienned Red Bell Pepper (35g)

2 tbsp Nonfat Greek Yogurt (30g total)

1 tbsp Extra Virgin Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and black pepper.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded green cabbage, shredded carrot, and julienned red bell pepper.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.

  • 6

    Pour the dressing over the cabbage mix and toss until evenly coated.

  • 7

    Slice the grilled chicken breast and serve it alongside or on top of 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 satisfying lunch featuring juicy grilled chicken paired with a refreshing, crunchy cabbage slaw. The tangy slaw, dressed in a zesty lemon-yogurt dressing with a hint of olive oil, perfectly complements the savory grilled chicken, offering a balanced bite that's both nutritious and full of flavor.

NUTRITION

389kcal
Protein
42.9g
Fat
18.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Boneless Skinless Chicken Breast (156g)

1 cup shredded Green Cabbage (89g)

0.5 cup shredded Carrot (61g)

0.25 cup julienned Red Bell Pepper (35g)

2 tbsp Nonfat Greek Yogurt (30g total)

1 tbsp Extra Virgin Olive Oil (14g)

1 tbsp Lemon Juice (15g)

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and black pepper.

  • 3

    Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the shredded green cabbage, shredded carrot, and julienned red bell pepper.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the dressing.

  • 6

    Pour the dressing over the cabbage mix and toss until evenly coated.

  • 7

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