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

Char-grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a tangy yogurt dressing and topped with toasted almond slivers.

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NUTRITION

324kcal
Protein
36.2g
Fat
14.8g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Green Cabbage, shredded

1/4 cup Shredded Carrots

2 tbsp Non-fat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Apple Cider Vinegar

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the Greek yogurt, olive oil, apple cider vinegar, and a pinch of salt in a large bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the cabbage slaw, top with the sliced grilled chicken, and garnish with toasted slivered almonds for extra crunch.

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

Char-grilled chicken breast served over a vibrant mix of shredded cabbage and carrots, tossed in a tangy yogurt dressing and topped with toasted almond slivers.

NUTRITION

324kcal
Protein
36.2g
Fat
14.8g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

1.5 cups Green Cabbage, shredded

1/4 cup Shredded Carrots

2 tbsp Non-fat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Apple Cider Vinegar

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the Greek yogurt, olive oil, apple cider vinegar, and a pinch of salt in a large bowl to create the dressing.

  • 4

    Add the shredded cabbage and carrots to the bowl and toss thoroughly until the vegetables are well coated.

  • 5

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 6

    Plate the cabbage slaw, top with the sliced grilled chicken, and garnish with toasted slivered almonds for extra crunch.