Name: Grilled Chicken Breast with Crunchy Cabbage Slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 2 cups Shredded Cabbage; 2 tbsp Non-fat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 2 tbsp Sliced Almonds; 1/4 cup Shredded Carrots; 1 tbsp Apple Cider Vinegar; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw

Grilled chicken breast seasoned with herbs, served atop a colorful cabbage and carrot slaw with a tangy Greek yogurt dressing and toasted almonds.

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NUTRITION

Protein

43.1g

Fat

19.9g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

2 cups Shredded Cabbage

2 tbsp Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

2 tbsp Sliced Almonds

1/4 cup Shredded Carrots

1 tbsp Apple Cider Vinegar

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.
2
Heat one teaspoon of olive oil in a grill pan or cast-iron skillet over medium-high heat.
3
Grill the chicken for 6 to 7 minutes per side until fully cooked and the internal temperature reaches 165°F.
4
While the chicken rests, prepare the dressing by whisking together the remaining teaspoon of olive oil, Greek yogurt, apple cider vinegar, and Dijon mustard in a small bowl.
5
In a large mixing bowl, combine the shredded cabbage and carrots, then toss with the prepared dressing until evenly coated.
6
Slice the grilled chicken into strips and arrange them over the cabbage slaw.
7
Top with sliced almonds for a satisfying toasted crunch.